阅读说明：本技术 一种海鲜风味豆瓣酱及其制备方法 (Seafood-flavor thick broad-bean sauce and preparation method thereof ) 是由 杨帆 杨国华 岳鹏 叶玉矫 陈文涓 于 2019-11-15 设计创作，主要内容包括：本发明属于豆瓣酱技术领域,尤其涉及一种海鲜味豆瓣酱及其制备方法,一种海鲜风味豆瓣酱,由以下重量份原料组成：黄花鱼20-30份、鲳鱼20-30份、豆瓣酱100-150份、柠檬酸5-10份、花椒1-2份、食盐3-5份、白糖2-5份、料酒3-8份、淀粉5-10份、黄瓜6-11份、苹果5-7份、芝麻3-5份、杏仁2-6份和花生1-3份；本发明豆瓣酱具有独特的海鲜风味,同时兼具果蔬的甘甜味,满足人们对口味的需求,市场前景广。(The invention belongs to the technical field of thick broad-bean sauce, and particularly relates to seafood-flavor thick broad-bean sauce and a preparation method thereof, wherein the seafood-flavor thick broad-bean sauce is prepared from the following raw materials in parts by weight: 20-30 parts of yellow croaker, 20-30 parts of pomfret, 100-150 parts of thick broad-bean sauce, 5-10 parts of citric acid, 1-2 parts of pepper, 3-5 parts of salt, 2-5 parts of white sugar, 3-8 parts of cooking wine, 5-10 parts of starch, 6-11 parts of cucumber, 5-7 parts of apple, 3-5 parts of sesame, 2-6 parts of almond and 1-3 parts of peanut; the thick broad-bean sauce has unique seafood flavor, simultaneously has the sweet taste of fruits and vegetables, meets the requirements of people on the taste, and has wide market prospect.)

1. The seafood-flavor thick broad-bean sauce is characterized by comprising the following raw materials in parts by weight: 20-30 parts of yellow croaker, 20-30 parts of pomfret, 150 parts of thick broad-bean sauce, 5-10 parts of citric acid, 1-2 parts of pepper, 3-5 parts of salt, 2-5 parts of white sugar, 3-8 parts of cooking wine, 5-10 parts of starch, 6-11 parts of cucumber, 5-7 parts of apple, 3-5 parts of sesame, 2-6 parts of almond and 1-3 parts of peanut.

2. The preparation method of the seafood flavor thick broad-bean sauce is characterized by comprising the following steps:

A. weighing the following raw materials in parts by weight: 20-30 parts of yellow croaker, 20-30 parts of pomfret, 150 parts of thick broad-bean sauce, 5-10 parts of citric acid, 1-2 parts of pepper, 3-5 parts of salt, 2-5 parts of white sugar, 3-8 parts of cooking wine, 5-10 parts of starch, 6-11 parts of cucumber, 5-7 parts of apple, 3-5 parts of sesame, 2-6 parts of almond and 1-3 parts of peanut.

B. Removing scales, fish heads and internal organs of the yellow croakers and the pomfret, and then separating and cleaning to obtain fish slices and fish bones;

C. b, cleaning the fish slices obtained in the step B, adding water and mashing to form homogenate;

D. c, adding an enzyme preparation into the homogenate obtained in the step C, uniformly mixing, placing the homogenate in a thermostat for reaction, and filtering after the reaction to obtain a filtrate;

E. boiling the filtrate obtained in the step D, adding white sugar, salt, cooking wine and starch, mixing uniformly, and then decocting with slow fire to obtain viscous liquid;

F. adding citric acid into the fishbone obtained in the step B for cooking, and freeze-drying and crushing the fishbone after cooking to obtain bone powder;

G. squeezing fructus Cucumidis Sativi and fructus Mali Pumilae, filtering to obtain juice, parching fructus Zanthoxyli, semen Sesami, semen Armeniacae amarum and semen Arachidis Hypogaeae with slow fire, and pulverizing to obtain flavoring powder;

H. and D, sequentially adding the broad bean paste, the viscous liquid obtained in the step E and the bone meal obtained in the step F into the storage tank, uniformly mixing the juice obtained in the step G and the seasoning powder, and sealing the storage tank to obtain the seafood-flavor broad bean paste.

3. The preparation method of the seafood flavor thick broad-bean sauce as claimed in claim 2, wherein in the step C, the mass ratio of the fish slices to the water is 1: 3.

4. The preparation method of the seafood flavor thick broad-bean sauce as claimed in claim 2, wherein in the step D, the enzyme preparation is subtilisin and/or papain, the addition amount of the subtilisin and/or papain is 0.52-0.56% of the homogenate quality, the temperature of the incubator is controlled at 51 ℃, and the reaction time is 3.8 h.

5. The preparation method of the seafood flavor thick broad-bean sauce as claimed in claim 2, wherein in the step E, the boiling time is 2-5min, and the slow fire boiling time is 5-10 min.

6. The preparation method of the seafood flavor thick broad-bean sauce as claimed in claim 2, wherein in step F, the cooking time is 30-40min, and the particle size of the bone meal is 300-500 meshes.

7. The preparation method of seafood flavor thick broad-bean sauce as claimed in claim 2, wherein in step G, the stir-frying time with slow fire is 5-10min, and the grain size of the seasoning powder is 300-400 mesh.

8. The preparation method of the seafood flavor thick broad-bean sauce as claimed in claim 2, wherein in the step H, the sealing time is 1-2H.

Technical Field

The invention belongs to the technical field of thick broad-bean sauce, and particularly relates to thick broad-bean sauce with seafood flavor and a preparation method thereof.

Background

Pi county bean cotyledon is a special product of Pi county in Sichuan province, and a geographical sign product of China, which is one of three famous bean cotyledons in Sichuan province. The seasoning is unique in material selection and process, unique in flavor, mellow in flavor without adding a little spice, oily in color without adding any grease, and fully depends on fine processing technology and excellent raw materials to reach the standard of good color, fragrance and taste, has the characteristics of heavy spicy taste, bright red oil, large pepper blocks and fragrant and sweet aftertaste, is a common seasoning good product in Sichuan-style recipes, and is called Chuan 'soul of Sichuan vegetables'. It makes the second batch of national-level non-material cultural heritage list of skills.

With the gradual improvement of living standard of people, the current thick broad-bean sauce has single taste and is difficult to meet the requirements of people, so that the thick broad-bean sauce with seafood flavor is researched and developed.

Disclosure of Invention

The invention provides a seafood-flavor thick broad-bean sauce and a preparation method thereof for solving the technical problems.

The technical scheme for solving the technical problems is as follows: a seafood flavor thick broad-bean sauce is composed of the following raw materials in parts by weight: 20-30 parts of yellow croaker, 20-30 parts of pomfret, 150 parts of thick broad-bean sauce, 5-10 parts of citric acid, 1-2 parts of pepper, 3-5 parts of salt, 2-5 parts of white sugar, 3-8 parts of cooking wine, 5-10 parts of starch, 6-11 parts of cucumber, 5-7 parts of apple, 3-5 parts of sesame, 2-6 parts of almond and 1-3 parts of peanut.

The invention has the beneficial effects that: the thick broad-bean sauce has unique seafood flavor, simultaneously has the sweet taste of fruits and vegetables, meets the requirements of people on the taste, and has wide market prospect.

On the basis of the technical scheme, the invention can be further improved as follows.

The invention also provides a preparation method of the seafood flavor thick broad-bean sauce, which comprises the following steps:

A. weighing the following raw materials in parts by weight: 20-30 parts of yellow croaker, 20-30 parts of pomfret, 150 parts of thick broad-bean sauce, 5-10 parts of citric acid, 1-2 parts of pepper, 3-5 parts of salt, 2-5 parts of white sugar, 3-8 parts of cooking wine, 5-10 parts of starch, 6-11 parts of cucumber, 5-7 parts of apple, 3-5 parts of sesame, 2-6 parts of almond and 1-3 parts of peanut.

B. Removing scales, fish heads and internal organs of the yellow croakers and the pomfret, and then separating and cleaning to obtain fish slices and fish bones;

C. b, cleaning the fish slices obtained in the step B, adding water and mashing to form homogenate;

D. c, adding an enzyme preparation into the homogenate obtained in the step C, uniformly mixing, placing the homogenate in a thermostat for reaction, and filtering after the reaction to obtain a filtrate;

E. boiling the filtrate obtained in the step D, adding white sugar, salt, cooking wine and starch, mixing uniformly, and then decocting with slow fire to obtain viscous liquid;

F. adding citric acid into the fishbone obtained in the step B for cooking, and freeze-drying and crushing the fishbone after cooking to obtain bone powder;

G. squeezing fructus Cucumidis Sativi and fructus Mali Pumilae, filtering to obtain juice, parching fructus Zanthoxyli, semen Sesami, semen Armeniacae amarum and semen Arachidis Hypogaeae with slow fire, and pulverizing to obtain flavoring powder;

H. and D, sequentially adding the broad bean paste, the viscous liquid obtained in the step E and the bone meal obtained in the step F into the storage tank, uniformly mixing the juice obtained in the step G and the seasoning powder, and sealing the storage tank to obtain the seafood-flavor broad bean paste.

As a further preferred aspect of the present invention, in step C, the ratio of the fish fillet to the water is 1:3 by mass.

As a further preferred mode of the invention, in the step D, the enzyme preparation is subtilisin and/or papain, the addition amount of the subtilisin and/or papain is 0.52-0.56% of the homogenate quality, the temperature of the incubator is controlled at 51 ℃, and the reaction time is 3.8 h.

Further preferably, in the step E, the boiling time is 2-5min, and the slow fire boiling time is 5-10 min.

In the invention, the cooking time is 30-40min, and the particle size of the bone meal is 300-500 meshes.

In a further preferable mode of the invention, in the step G, the stir-frying with slow fire is carried out for 5-10min, and the grain size of the seasoning powder is 300-400 meshes.

As a further preferred aspect of the present invention, in step H, the sealing time is 1 to 2 hours.

The bean paste of the present invention is selected from red oil bean paste produced by Pixian county bean paste group GmbH, Dandan province, Sichuan province.

Detailed Description

The principles and features of this invention are described below in conjunction with examples which are set forth to illustrate, but are not to be construed to limit the scope of the invention.