CN101411463A - Thick chillic sauce with seafood and preparing technique thereof - Google Patents

Abstract

The invention relates to seafood chilli sauce and a manufacturing process thereof, and belongs to the field of food, in particular to a chilli sauce using seafood as a main raw material and a manufacturing process thereof. The manufacturing process comprises the following steps: using scallop, dried shrimps, shrimp skins, dried fish, dry red pepper, laver, garlic, onion, vegetable oil, salt, refined white sugar and gourmet powder as raw materials, selecting and crushing seafood, crushing the red pepper, frying the seafood, preparing red pepper powder oil, stewing, cooling and packaging, wherein the percentage of the raw materials accounting for the total weight is: 4 to 6 percent of the scallop, 4 to 6 percent of the dried shrimps, 4 to 6 percent of the shrimp skins, 4 to 10 percent of the dried fish, 5 to 10 percent of the dry red pepper, 1 to 3 percent of the laver, 3 to 6 percent of the garlic, 4 to 8 percent of the onion, 40 to 50 percent of the vegetable oil, 1 to 2 percent of the salt, 0.5 to 2 percent of the refined white sugar and 0.5 to 2 percent of the gourmet powder. The seafood chilli sauce integrates tastes in north and south of China, is remarkable in freshness, fragrance and hot taste, and has the characteristics of high protein, low cholesterol and low fat.

Description

Thick chillic sauce with seafood and manufacture craft thereof

Technical field

The present invention relates to field of food, particularly belonging to a kind of is the pungent sauce and the manufacture craft thereof of primary raw material with the seafood.

Background technology

At present, the pungent sauce on the market is the most representative to be " old foster-mother " series, and also there are the similar products of different brands in indivedual areas, and its main representational raw material is a meat, and divides beef paste, pork sauce etc. because of the difference of contained meat.Its taste has fiber crops, salty, fragrance concurrently generally based on peppery.Owing in its manufacturing process, pursue and do peppery effect, meat composition wherein is fried into does burnt shape, has lost fragrance originally, and has lost most of nutrition.Different producers, the product taste difference that adopts different meats to make are little, cause whole pungent sauce market to present the various but situation of taste dullness of brand.Though in the part coastal area, also occurred with the seafood flavor is the pungent sauce of characteristics, but its primary raw material is based on starch etc., the seafood composition of essence is few, only utilizes so-called " seafood delights element " obtaining the seafood flavor, and so-called " seafood delights element " to be the leftover bits and pieces that utilizes rudimentary marine product such as sea-tangle or marine product processing to be generated be raw material, through infusion, boil, refinement such as immersion oil forms, grade is low, and nutrition is poor, can't satisfy the demand of high-end market.

Summary of the invention

Purpose of the present invention promptly is to provide a kind of thick chillic sauce with seafood and manufacture craft thereof, to increase the taste kind of pungent sauce, improves the quality of hoisin sauce, satisfies that the consumer is more to pungent sauce, the purpose of higher demand thereby reach.

Thick chillic sauce with seafood disclosed in this invention, it is characterized in that, with dried scallop, dried shrimps, dried small shrimp, dried fish, chilli, laver, garlic, onion, vegetable oil, salt, white sugar, monosodium glutamate is that raw material is made, and the percentage that various raw materials account for gross weight is: dried scallop 4～6%, dried shrimps 4～6%, dried small shrimp 4～6%, dried fish 6～10%, chilli 5～10%, laver 1～3%, garlic 3～6%, onion 4～8%, vegetable oil 40～50%, salt 1～2%, white sugar 0.5～2%, monosodium glutamate 0.5～2%.

The manufacture craft of thick chillic sauce with seafood disclosed in this invention is characterized in that comprising the steps: that seafood is cleaned, seafood is pulverized, capsicum is pulverized, seafood is fried, produce that oil sprinkles chilli powder, boils, cooling packing; Wherein,

Step 1: seafood is cleaned; Choose high-quality is pollution-free, nothing is rotten dried scallop, dried shrimps, dried small shrimp, dried fish, get express developed, remove surperficial floating dust, be placed on the ventilation then and make thinner, ted airing with clear water.

Step 2: seafood is pulverized; To utilize pulverizer to pulverize respectively through the above-mentioned raw materials that step 1 is handled, it be standby to obtain the seafood particle.

Step 3: capsicum is pulverized; Chilli is put into pot heats, 60～80 ℃ of temperature, stir-fry to do, crisp till, put into pulverizer then and pulverize.

Step 4: seafood is fried; By 30～35% of gross weight, get vegetable oil and inject deep fryer, be heated to 120～180 ℃, the various seafood particles that again step 2 obtained are put into deep fryer then by the percentage mix that respectively accounts for gross weight, 2～5 minutes duration.

Step 5: produce oil and sprinkle chilli powder; To fish for through the seafood particle that step 4 obtains, filter standby; Remaining oil in the deep fryer is splashed on the chilli powder that step 3 obtains, be oil and sprinkle chilli powder.

Step 6: boil; By the percentage of shared gross weight, get garlic, clap brokenly, get onion, dice; By 10～15% of gross weight, get the vegetable oil injection and boil pot, be heated to 120～160 ℃, put into above-mentioned garlic, onion, stir-fried 5～10 minutes, seafood particle that again step 5 is obtained and oil sprinkle chilli powder and put into, continued to stir-fry 3～5 minutes, and then, pressed the percentage of shared gross weight again, put into laver, salt, white sugar, monosodium glutamate, continue 1～2 hour.

Step 7: cooling packing; To boil pot and cease fire, and cool off naturally, temperature reaches to pack behind the normal temperature and gets final product.

Thick chillic sauce with seafood disclosed in this invention, merge Chinese north and south local flavor, select dried shrimps for use, dried scallop, dried fish, capsicum, marine products such as laver are refining to form, bright, fragrant, pungent is outstanding, has high protein, low cholesterol, low-fat characteristics, both direct-edible, also can be used as flavouring and cook various cuisines, perhaps as the non-staple foodstuff pickles, the seasoning matter of cold vegetable dish in sauce is the perfect adaptation of nutraceutical and flavouring, can satisfy the high-end demand in market, simultaneously, as the innovation of like product, product of the present invention is the alternative upgrading products of present seasoned food class, has positive effect for enriching the market variety design.

The specific embodiment

Choose high-quality is pollution-free, nothing is rotten 4 kilograms in 4 kilograms of 4 kilograms on dried scallop, dried shrimps, dried small shrimp, 8 kilograms of dried fishes, sort out impurity, get express developed with clear water respectively, remove surperficial floating dust, be placed on the ventilation then and make thinner, ted airing.

Above-mentioned treated seafood raw material is put into pulverizer pulverize respectively, the seafood particle that obtains is the best with graininess, the strip that keeps forming naturally in the crushing process.

Choose 8 kilograms of the red chilli of high-quality, put into pot and heat, temperature remains on 60 ℃, stir-fry to do, crisp till, put into pulverizer then and pulverize, obtain chilli powder, sieve, remove large stretch of and cross fine dust.

Get vegetable oil and inject electric heating fryer for 35 kilograms, be heated to 160 ℃, the more above-mentioned various seafood particles that obtain are mixed, put into electric heating fryer then, 3 minutes duration.Then the seafood particle is fished for, filtered standby; Remaining oil in the electric heating fryer is splashed on the above-mentioned chilli powder that obtains, be oil and sprinkle chilli powder.

Get 5 kilograms in garlic, clap brokenly, get 8 kilograms of onions; dice, will boil and put into 10 kilograms of vegetable oil in the pot, be heated to 160 ℃; put into above-mentioned garlic, onion, fried 8 minutes, more fried seafood particle and the bold and vigorous chilli powder of oil are put into; continued to stir-fry 5 minutes, and then, put into 2 kilograms of lavers, 1 kilogram of salt, 0.5 kilogram of white sugar, 0.5 kilogram of monosodium glutamate again; the control temperature is 160 ℃, continues to cease fire after 1 hour, naturally cooling; after temperature reaches normal temperature, be drawn in the bottle placer bottling by underflow pump and get final product.

Claims (2)

1, a kind of thick chillic sauce with seafood, it is characterized in that, with dried scallop, dried shrimps, dried small shrimp, dried fish, chilli, laver, garlic, onion, vegetable oil, salt, white sugar, monosodium glutamate is a raw material, clean through seafood, seafood is pulverized, capsicum is pulverized, seafood is fried, produce oil and sprinkle chilli powder, boil, cooling packing forms, and the percentage that various raw materials account for gross weight is: dried scallop 4～6%, dried shrimps 4～6%, dried small shrimp 4～6%, dried fish 6～10%, chilli 5～10%, laver 1～3%, garlic 3～6%, onion 4～8%, vegetable oil 40～50%, salt 1～2%, white sugar 0.5～2%, monosodium glutamate 0.5～2%.

2, the manufacture craft of thick chillic sauce with seafood according to claim 1 is characterized in that comprising the steps: that seafood is cleaned, seafood is pulverized, capsicum is pulverized, seafood is fried, produce that oil sprinkles chilli powder, boils, cooling packing; Wherein,

Step 1: seafood is cleaned; Choose high-quality is pollution-free, nothing is rotten dried scallop, dried shrimps, dried small shrimp, dried fish, get express developed, remove surperficial floating dust, be placed on the ventilation then and make thinner, ted airing with clear water;

Step 2: seafood is pulverized; To utilize pulverizer to pulverize respectively through the above-mentioned raw materials that step 1 is handled, it be standby to obtain the seafood particle;

Step 3: capsicum is pulverized; Chilli is put into pot heats, 60～80 ℃ of temperature, stir-fry to do, crisp till, put into pulverizer then and pulverize;

Step 4: seafood is fried; By 30～35% of gross weight, get vegetable oil and inject deep fryer, be heated to 120～180 ℃, the various seafood particles that again step 2 obtained are put into deep fryer then by the percentage mix that respectively accounts for gross weight, 2～5 minutes duration;

Step 5: produce oil and sprinkle chilli powder; To fish for through the seafood particle that step 4 obtains, filter standby; Remaining oil in the deep fryer is splashed on the chilli powder that step 3 obtains, be oil and sprinkle chilli powder;

Step 6: boil; By the percentage of shared gross weight, get garlic, clap brokenly, get onion, dice; By 10～15% of gross weight, get the vegetable oil injection and boil pot, be heated to 120～160 ℃, put into above-mentioned garlic, onion, stir-fried 5～10 minutes, seafood particle that again step 5 is obtained and oil sprinkle chilli powder and put into, continued to stir-fry 3～5 minutes, and then, pressed the percentage of shared gross weight again, put into laver, salt, white sugar, monosodium glutamate, continue 1～2 hour;

Step 7: cooling packing; To boil pot and cease fire, and cool off naturally, temperature reaches to pack behind the normal temperature and gets final product.