阅读说明：本技术 一种鱼肉酱及其制备方法 (Fish meat paste and preparation method thereof ) 是由 梁光寰 于 2019-11-25 设计创作，主要内容包括：一种鱼肉酱,以重量份计,由以下原料加工而成：主料：鱼肉100~150份,西红柿100~120份,橄榄40~80份,鱼腥草10~20份；以及调味料：辣椒0.5-4重量份,葱6-7重量份,蒜0.5-6重量份,姜0.5-4重量份,鱼香叶2~5份,酱油4-6重量份,醋4-6重量份,紫苏0.5-4重量份,八角0.5-4重量份,食盐5-10重量份,甜酒5~10份。本发明还公开了该鱼肉酱的制备方法该鱼肉酱以鱼肉、西红柿、橄榄、鱼腥草作为主料,还添加多种调味料,在适合用量配比下采用特定工艺制得,鱼腥草的抗菌、抗病毒、提高机体免疫力、利尿的作用,有效降低了调味料中辛辣成分对人体的影响,同时搭配多种调味料,使得该鱼肉酱营养更加全面,口感细腻。(The fish meat sauce is prepared from the following raw materials in parts by weight: main materials: 100-150 parts of fish meat, 100-120 parts of tomatoes, 40-80 parts of olives and 10-20 parts of houttuynia cordata; and a seasoning: 0.5-4 parts of hot pepper, 6-7 parts of green onion, 0.5-6 parts of garlic, 0.5-4 parts of ginger, 2-5 parts of bay leaves, 4-6 parts of soy sauce, 4-6 parts of vinegar, 0.5-4 parts of purple perilla, 0.5-4 parts of anise, 5-10 parts of salt and 5-10 parts of sweet wine. The invention also discloses a preparation method of the fish paste, the fish paste takes fish, tomatoes, olives and houttuynia cordata as main materials, and is further added with a plurality of seasonings, the fish paste is prepared by adopting a specific process under a proper dosage ratio, the houttuynia cordata has the functions of resisting bacteria and viruses, improving the immunity of the organism and promoting urination, the influence of spicy ingredients in the seasonings on a human body is effectively reduced, and the fish paste is more comprehensive in nutrition and fine and smooth in taste by matching with the plurality of seasonings.)

1. The fish meat paste is characterized by being processed from the following raw materials in parts by weight:

main materials: 100-150 parts of fish meat, 100-120 parts of tomatoes, 40-80 parts of olives and 10-20 parts of houttuynia cordata;

and a seasoning: 0.5-4 parts of hot pepper, 6-7 parts of green onion, 0.5-6 parts of garlic, 0.5-4 parts of ginger, 2-5 parts of bay leaves, 4-6 parts of soy sauce, 4-6 parts of vinegar, 0.5-4 parts of purple perilla, 0.5-4 parts of anise, 5-10 parts of salt and 5-10 parts of sweet wine.

2. The fish meat paste of claim 1, wherein the fish meat paste is processed from the following raw materials:

main materials: 120 parts of fish meat, 100 parts of tomatoes, 50 parts of olives and 20 parts of houttuynia cordata;

and a seasoning: 0.5 part of hot pepper, 6 parts of green onion, 0.5 part of garlic, 3 parts of ginger, 4 parts of fish-flavored leaves, 4 parts of soy sauce, 4 parts of vinegar, 3 parts of purple perilla, 2 parts of anise, 5 parts of salt and 8 parts of sweet wine.

3. The fish paste of claim 1 wherein the fish meat is selected from the group consisting of grass carp having a body weight of 2Kg or more.

4. A method for preparing the fish meat paste according to any one of claims 1 to 3, comprising the steps of:

(S1) fish meat pretreatment:

(S2) weighing tomatoes, and cutting into diced tomatoes to obtain diced tomatoes for later use;

(S3) weighing olive, cutting into pieces, frying with oil over strong fire to medium-boiled, and fishing out to obtain diced eggplant for later use;

(S4) weighing herba Houttuyniae, cutting into small segments, scalding with boiled water, and taking out for use;

(S4) uniformly mixing the minced meat in the step (1) and the houttuynia cordata in the step (4), frying with oil over strong fire for 1-5min, adding the diced tomatoes in the step (2) and the olives in the step (3), and adding water to stew to obtain the fish paste.

5. The method for preparing fish meat paste according to claim 4, wherein the (S1) fish meat pretreatment is carried out by:

a) grabbing fish according to the weight portion, killing the fish, removing scales, opening a knife from the back, removing internal organs, cleaning with flowing clear water, removing thorns, beating a straight-line flower knife, uniformly smearing the fish body with salt and sweet wine, and pickling for more than 20 minutes;

b) frying the flavoring with oil, and boiling in water;

c) baking the fish meat to be 6-7 mature, soaking the fish meat into boiled water for cooking to obtain cooked fish meat, and mincing the cooked fish meat into minced meat for later use.

6. The method for preparing fish paste according to claim 5, wherein the step c) of roasting the fish meat to a ripeness of 6 to 7 comprises roasting the fish meat to a ripeness of 2, and then brushing a layer of sesame oil on the fish meat; brushing a layer of sesame oil on the fish meat when the fish meat is baked to be 4-year-old, and then continuously baking for 6-7-year-old.

Technical Field

The invention relates to the field of food sauce, and particularly relates to fish sauce and a preparation method thereof.

Background

The fish sauce is popular with people as a table food, most of the sauce sold in the market at present is prepared from main materials of dry pepper powder, soybean paste, broad bean paste and sweet fermented flour paste, contains more starch, grease and other ingredients, has low vitamin content, is mainly spicy, has single taste, is difficult to meet the taste and nutritional requirements of eaters, and is easy to cause internal heat.

Houttuynia cordata (english name HERBA HOUTTUYNIAE) houttuynia cordata (latin scientific name:Houttuynia cordatathunb.) to dried aerial parts. Harvesting in summer when stem and leaf are flourishing and flower ear is more, removing impurities, and drying in the sun.

The character of the herbal medicine is as follows: the stem is in a flat cylindrical shape, is twisted, has a length of 20-35 cm and a diameter of 0.2-0.3 cm; the surface is brownish yellow, has a plurality of longitudinal edges and obvious sections, and residual fibrous roots are arranged on the lower sections; is brittle and easy to break. The leaves are intertrigous, the leaves are folded and shrunk, and the leaves are heart-shaped after being flattened, and are 3-5 cm long and 3-4.5 cm wide; the front end is tapered and the edge is complete; the upper surface is dark yellow green to dark brown, and the lower surface is grayish green or grayish brown; the petiole is slender, and the base part is combined with the supporting leaves to form a sheath shape. Spike inflorescences appeared terminal and yellow brown. The fishiness smell is generated by rubbing.

Disclosure of Invention

The technical problem to be solved by the invention is as follows: overcomes the defects of the prior art, and provides the fish paste which has simple components, convenient preparation, rich nutrition and difficult internal heat generation, and the preparation method of the fish paste.

The technical scheme adopted by the invention for solving the technical problems is as follows:

the fish meat sauce is prepared from the following raw materials in parts by weight:

main materials: 100-150 parts of fish meat, 100-120 parts of tomatoes, 40-80 parts of olives and 10-20 parts of houttuynia cordata;

and a seasoning: 0.5-4 parts of hot pepper, 6-7 parts of green onion, 0.5-6 parts of garlic, 0.5-4 parts of ginger, 2-5 parts of bay leaves, 4-6 parts of soy sauce, 4-6 parts of vinegar, 0.5-4 parts of purple perilla, 0.5-4 parts of anise, 5-10 parts of salt and 5-10 parts of sweet wine.

The fish meat sauce is prepared from the following raw materials:

main materials: 120 parts of fish meat, 10 parts of tomatoes, 50 parts of olives and 20 parts of houttuynia cordata;

and a seasoning: 0.5 part of hot pepper, 6 parts of green onion, 0.5 part of garlic, 3 parts of ginger, 4 parts of fish-flavored leaves, 4 parts of soy sauce, 4 parts of vinegar, 3 parts of purple perilla, 2 parts of anise, 5 parts of salt and 8 parts of sweet wine.

Preferably, the fish meat is selected from the group consisting of grass carp with a body weight of more than or equal to 2 Kg.

A preparation method of fish paste comprises the following steps:

(S1) fish meat pretreatment:

a) grabbing fish according to the weight portion, killing the fish, removing scales, opening a knife from the back, removing internal organs, cleaning with flowing clear water, removing thorns, beating a straight-line flower knife, uniformly smearing the fish body with salt and sweet wine, and pickling for more than 20 minutes;

b) frying the flavoring with oil, and boiling in water;

c) baking the fish meat to be 6-7 mature, soaking the fish meat into boiled water for cooking to obtain cooked fish meat, and mincing the cooked fish meat into minced meat for later use;

(S2) weighing tomatoes, and cutting into diced tomatoes to obtain diced tomatoes for later use;

(S3) weighing olive, cutting into pieces, frying with oil over strong fire to medium-boiled, and fishing out to obtain diced eggplant for later use;

(S4) weighing herba Houttuyniae, cutting into small segments, scalding with boiled water, and taking out for use;

(S4) uniformly mixing the minced meat in the step (1) and the houttuynia cordata in the step (4), frying with oil over strong fire for 1-5min, adding the diced tomatoes in the step (2) and the olives in the step (3), and adding water to stew to obtain the fish paste.

Preferably, the specific operation of baking the fish meat to be 6-7 ripe in the step (S1) -c) is baking the fish meat to be 2 ripe, and then brushing a layer of sesame oil on the fish meat; brushing a layer of sesame oil on the fish meat when the fish meat is baked to be 4-year-old, and then continuously baking for 6-7-year-old.

Tomato has high nutritive value and high medicinal value. The nutritional value is as follows: the tomato contains "lycopene", which has the function of inhibiting bacteria; it is rich in carotene, vitamin C, vitamin B2, calcium, phosphorus, potassium, magnesium, ferrum, zinc, copper, iodine, protein, saccharide, organic acid, and cellulose. The tomato also contains abundant antioxidants, and the antioxidants can prevent free radicals from damaging skin and have obvious effects of beautifying and resisting wrinkles. The medicinal value is as follows: the tomato has the effects of stopping bleeding, lowering blood pressure, promoting urination, invigorating stomach, resolving food stagnation, promoting fluid production, quenching thirst, clearing away heat and toxic materials, cooling blood, and calming liver. Due to the appropriate proportion of vitamin A and vitamin C in the tomatoes, the tomato powder can enhance the function of small blood vessels and prevent vascular aging after being eaten frequently. The flavonoids in tomato not only have the functions of reducing the permeability of capillary vessels and preventing the capillary vessels from being broken, but also have the special effect of preventing angiosclerosis, and can prevent diseases such as cervical cancer, bladder cancer, pancreatic cancer and the like.

Yu xing Cao is pungent in flavor and cold in nature and enters lung meridian. It has effects of clearing away heat and toxic materials, relieving swelling, treating sore, inducing diuresis, removing dampness, clearing away heat, relieving dysentery, invigorating stomach, and resolving food stagnation, and can be used for treating lung abscess, pyocutaneous disease, hemorrhoid hematochezia, and heat accumulation of spleen and stomach due to excess heat, heat toxin, dampness, and disease heat. Modern pharmacological experiments show that the product has the effects of resisting bacteria and viruses, improving the immunity of the organism, inducing diuresis and the like, and can effectively avoid the phenomenon that the spicy seasonings in the fish meat paste cause the internal heat of the human body.

The olive is rich in nutrition, the pulp contains protein, carbohydrate, fat, vitamin C and mineral substances such as calcium, phosphorus, iron and the like, wherein the content of the vitamin C is 10 times that of the apple and 5 times that of the pear and the peach, the calcium content is high, and the olive is easy to absorb by the human body and is particularly suitable for women and children. In winter and spring, two or three fresh olives are chewed every day to prevent upper respiratory tract infection, so people have a reputation of "olive match ginseng in winter and spring".

The fish meat paste has the beneficial effects that:

the fish meat sauce is prepared by taking fish meat, tomatoes, olives and houttuynia cordata as main materials and adding various seasonings according to a proper dosage ratio by adopting a specific process, wherein the added tomatoes and olives are rich in various vitamins and antioxidants, and have the effects of moistening skin, beautifying and preventing vascular aging, meanwhile, the houttuynia cordata has the effects of resisting bacteria and viruses, improving the immunity of organisms and inducing diuresis, the influence of spicy ingredients in the seasonings on human bodies is effectively reduced, and the fish meat sauce is matched with various seasonings, so that the fish meat sauce is more comprehensive in nutrition and fine and smooth in taste.

In the preparation process, the fish meat is pretreated firstly, so that the sesame oil is fully permeated into the fish meat, and the fragrance is increased; and the fish meat is baked in a distributed manner, so that the fish meat is crisp and crisp, and the ingredients are fully infiltrated into the fish meat, the tomatoes and the olive meat through later-stage water boiling, so that the fishy smell of the fish meat can be removed, the spicy taste of the fish meat paste can be increased, and the taste is fragrant and not greasy.

Detailed Description

The present invention is further illustrated by the following examples.