CN101040707A

CN101040707A - Method for producing hot pepper sauce for the quick-fried seafood and scallions

Info

Publication number: CN101040707A
Application number: CNA2006100713428A
Authority: CN
Inventors: 朱彦平; 董树冰
Original assignee: WU QUNCHENG
Current assignee: WU QUNCHENG
Priority date: 2006-03-24
Filing date: 2006-03-24
Publication date: 2007-09-26

Abstract

The invention relates to a method for producing instant food whose main materials are seafood and pepper, comprising that immerging, washing and removing foreigner of seafood, slicing, adding sugar, salt, flavoring, and cooking wine to pickle, frying via scallion oil, mixing it with fried pepper, adding gourment powder, sugar, salt, toasted garlic and flavoring, packing and disinfecting.

Description

The preparation method of the quick-fried thick chillic sauce with seafood of green onion

Technical field

The invention belongs to the processing method of a kind of instant fast food or flavoring.

Background technology

The seafood fine and tender taste, delicious flavour, very popular.The existing most aquatic foods of seafood are eaten, because of perishable, and transportation, storage, fresh-keeping expense height; Seafood is drying, processing and eating inconvenience then, taste is not good.

The part consumer of hinterland is difficult to accept to the fishy smell of seafood, and likes hot and spicy food mostly, and the seafood that does not have pungent is felt not good.

Existing on the market is the thick chilli sauce instant of raw material with chicken, beef, capsicum etc., delicious flavour.The processing method of these thick chilli sauce is generally: meat raw material cleaned, cuts into slices or silk, and fried then stiff to meat, mix again with through fried capsicum sheet, add seasonings such as salt, monosodium glutamate, spice.The exquisite fine and tender taste, taste of eating seafood is fresh and sweet, and therefore this processing method is not suitable for the making of thick chillic sauce with seafood.

Seafood chilli sauce patent 97105696.X only processes with raw materials such as dried shrimps interpolation capsicums.Taste is single, does not form series, is difficult to promote.And do not appear on the market at present.So being badly in need of exploitation is the series capsicum sauce of primary raw material with the seafood.

Summary of the invention

The purpose of this invention is to provide a kind of is the preparation method of the instant fast food or the flavoring of primary raw material with various seafood, capsicum.

Key of the present invention is: still fine and tender taste, taste are fresh and sweet after should making seafood through processing, and seafood is saved and not degenerate.So processing technology and batching are very important.

At first, with fresh seafood cleaning, impurity elimination; Dried seafood then need be soaked, and grasps and soaks water temperature, time, steep the seafood meat soft, still have a texture to be advisable, clean again after soaking, impurity elimination.Then that soaking and washing is good seafood is cut into silk or sheet with vegetable-chopper; Add salt, white sugar, monosodium glutamate, cooking wine, spice pickle, tasty, control temperature, time, prevent that seafood is rotten in the curing process.

Secondly,, add clean shallot, produce fragrance the edible oil heating; The seafood of having pickled is poured in the pot, and temperature, firepower and heat time heating time are controlled in rapidly stir-fry well.If firepower is excessive, overlong time or oily warm too high, the then easy hardening of seafood loses original soft, fresh and sweet mouthfeel of seafood and taste.

Mix again with through fried capsicum sheet, add white sugar, salt, monosodium glutamate, spice etc. and adjust taste.With vial or plastic bottle can, seal and make finished product.

The specific embodiment

Spendable seafood comprises bright or dried peeled shrimp, dried silverfish, bright dried clam, bright hairtail, bright dried squid, bright dried abalone, bright dried sea-cucumber, bright yellow croaker etc.With fresh seafood cleaning, impurity elimination; Dried seafood then need be soaked, and soaking water temperature is 10～30 degree Celsius, 1～10 hour time.Cleaning, impurity elimination again after soaking;

The seafood of soaking, cleaning up is cut into silk or sheet with vegetable-chopper, and the length of silk is 0.5～2.0CM, and the length of sheet is 0.6～2.0CM, and width is 0.3～1.0CM, be convenient to frying, can and edible;

Seafood silk or sheet are pickled with flavorings such as salt, white sugar, monosodium glutamate, cooking wine, spices, total consumption of flavoring is 0.5%～2.5% of a seafood, salt, white sugar, monosodium glutamate, cooking wine, spice ratio are respectively 1: 0.3～0.8: 0.2～0.6: 0.2～0.5: 0.15～0.4, control temperature 0～4 degree Celsius, 2～4 hours time;

Edible oil optional matter rapeseed oil, soybean oil, salad wet goods according to qualifications are heated to 140～180 degree Celsius with edible oil, add the clean shallot that accounts for oil mass 1%～5%, produce fragrance; The seafood of having pickled is added, and temperature, firepower and heat time heating time are controlled in stir-fry rapidly well;

Select capsicum variety according to consumer's the degree of liking hot and spicy food, thick chilli sauce can be divided into little peppery, in peppery, peppery Three Estate.For embodying the fresh and sweet taste of seafood, should select little peppery chilli.Capsicum require color dark red, do not have and go mouldy, free from extraneous odour, have good quality.The capsicum that chooses is cleaned, smashes in flakes;

Oil is heated to 160～180 degree Celsius, adds the capsicum sheet, fried 30～90 seconds, extremely crisp the blackout was degree;

Fried good capsicum, seafood are mixed, add flavorings such as white sugar, salt, monosodium glutamate, Semen Bulbus Allii, chive, spice and adjust taste.The ratio of the seafood after fried, capsicum and flavoring is 1: 0.01～0.08.

Adopt vial or plastic bottle can, seal.

Glossy dark red by the quick-fried thick chillic sauce with seafood sauce of the green onion body that technology of the present invention is made, green onion fragrance is outstanding, and it is due bright fragrant to have a seafood, peppery degree is moderate, mouthfeel is soft, fresh and sweet good to eat, enjoy endless aftertastes.Both can instantly go with rice or bread, also can be used as a kind of flavouring cooking dish.Transportation, storage, instant have enriched people's diet life.

Claims

1. the preparation method of the quick-fried thick chillic sauce with seafood of green onion is characterized in that comprising following manufacturing procedure:

A. with fresh seafood cleaning, impurity elimination; Dried seafood then need be soaked, and soaking water temperature is 10～30 degree Celsius, 1～10 hour time.Cleaning, impurity elimination again after soaking;

B. will soak, cleaned seafood is cut into silk or sheet with vegetable-chopper;

C. seafood silk or sheet are pickled control temperature 0～4 degree Celsius, 2～4 hours time with salt, white sugar, monosodium glutamate, cooking wine, spice;

D. edible oil is heated to 140～180 degree Celsius, adds the clean shallot that accounts for oil mass 1%～5%, produce fragrance; The seafood of having pickled is added, and temperature, firepower and heat time heating time are controlled in stir-fry rapidly well;

E. simultaneously the capsicum that chooses is cleaned, smashes in flakes;

F. oil is heated to 160～180 degree Celsius, adds the capsicum sheet, fried 30～90 seconds, extremely crisp the blackout was degree

G. will explode good capsicum, seafood mixing, and add white sugar, salt, monosodium glutamate, Semen Bulbus Allii, spice etc. and adjust tastes.

H. adopt vial or plastic bottle can, seal finished product.

2. the preparation method of the quick-fried thick chillic sauce with seafood of green onion according to claim 1, spendable seafood comprises bright or dried peeled shrimp, dried silverfish, bright dried clam, bright hairtail, bright dried squid, bright dried abalone, bright dried sea-cucumber, bright yellow croaker etc., can be made into the thick chillic sauce with seafood of a plurality of kinds.

3. the preparation method of the quick-fried thick chillic sauce with seafood of green onion according to claim 1, seafood must be pickled tasty, and wherein the ratio of salt is 0.2%～1.5%, monosodium glutamate 0.1%～0.8%, white sugar 0.6%～1.8%, spice 0.1%～0.5%.Temperature 0～4 degree Celsius, 2～4 hours time are pickled in control.

4. the preparation method of the quick-fried thick chillic sauce with seafood of green onion according to claim 1, big fennel of spice and cumin proportion of composing are 1: 0.4～0.8.

5. the preparation method of the quick-fried thick chillic sauce with seafood of green onion according to claim 1, seafood be processed as stir-fry, control oily initial temperature 140～180 degree Celsius, 10～60 seconds frying time of heating.