CN101513249B - Method for preparing compound sea crab flavor seasoning - Google Patents
Method for preparing compound sea crab flavor seasoning Download PDFInfo
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- CN101513249B CN101513249B CN2008102496858A CN200810249685A CN101513249B CN 101513249 B CN101513249 B CN 101513249B CN 2008102496858 A CN2008102496858 A CN 2008102496858A CN 200810249685 A CN200810249685 A CN 200810249685A CN 101513249 B CN101513249 B CN 101513249B
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Abstract
The invention discloses a method for preparing a compound sea crab flavor seasoning, which comprises the steps: selecting sea crabs, sea hares, silkworm pupae and eggs as raw materials, raw material pulp preparation, seasoning preparation, mixture uniformization and preparation, sterilization, cooling and packing. The method of the invention solves the problem that the traditional salting process generates ammonia gas which influences mouth feel, and has a unique seasoning process. The finished product of the method is rich in nutrient, reasonable in formula, and good in mouth feel.
Description
Technical field
The present invention relates to a kind of preparation method of compound sea crab condiment, specifically, is a kind of preparation method of compound sea crab flavor seasoning.
Background technology
The sea crab goods are because characteristics agreeable to taste are very popular.At present, sea crab class flavouring is many based on crab paste, and the preparation method normally cleans sea crab, extra large shrimp etc., mill sauce, add pickling spices, owing in the process of pickling, can produce ammonia, have a strong impact on the local flavor of sauce, thereby can not satisfy most of consumer group's taste.
Summary of the invention
The object of the present invention is to provide the preparation method of compound sea crab flavor seasoning, in order to overcome above-mentioned existing preparation method's deficiency, technical problem to be solved is: by selecting proper raw material proportioning and flavoring, in the process of preparation, avoid producing ammonia, thereby can not destroy the original delicious local flavor of sea crab, satisfy numerous consumers' taste.
In order to solve the problems of the technologies described above, the present invention has adopted following technical scheme.
A kind of preparation method of compound sea crab flavor seasoning is characterized in that: is prepared from according to following steps,
1), the preparation of raw material: choose 30～70 parts of fresh sea crabs, 5～25 parts of fresh sea hares, 3～15 parts of silkworm chrysalises, 10～30 parts in egg; Clean sea crab, sea hare, silkworm chrysalis standby respectively; Described part is weight portion;
2), former slip preparation: the ratio according to step 1) is broken to the above pulp mixture of 80 orders with sea crab, sea hare and silkworm chrysalis mixed powder, and filters the peeling slag; Get egg in proportion, peeling adds in the paste mixture, stirs, and makes former slip;
3), preparation condiment: get 1.5～5 parts of salt, 0.2～0.8 part of monosodium glutamate, 3～8 parts of white granulated sugars, I+G0.1～0.5 part, 0.05～0.2 part of anticorrisive agent, 0.5～2.5 part in ginger, 1～3 part of green onion, 0.05～0.2 part of pepper powder, 1.5～4.5 parts of cooking wine, 0.2～0.4 part of thickener, water mixes for 20～50 parts and makes condiment; Described part is weight portion;
4), batch mixing is all made modulation: the condiment that makes is joined mixing and stirring in the former slip, then mixture is heated down at 75～85 ℃
Minute;
5), sterilization, cooling, packing;
Sea hare, the another name sea slug, sea hare belongs to naked cheek class, is a special member in the mollusk family, and its shell is degenerated to a microxea that is embedded in the outer embrane, and feeler is outstanding as the rabbit ear, and body is smooth, or many projections are arranged.Sea hare individual less, general body is long only 10 centimetres, about body weight 130 grams.
Good effect of the present invention is:
(1), method of the present invention, not only changed the unicity that traditional preparation technology's raw material is chosen by in raw material, having added sea hare, silkworm chrysalis and egg, and can increase the protein content of finished product, nutritious, mouthfeel is good.
(2), the present invention has unique seasoning technology, can avoid the generation of ammonia, makes the soft tender deliciousness of finished product mouthfeel, unique flavor can satisfy popular taste.
The specific embodiment
Further specify the present invention below in conjunction with specific embodiment.
Embodiment one
1), the preparation of raw material: choose 30 parts of fresh sea crabs, 5 parts of fresh sea hares, 3 parts of silkworm chrysalises, 10 parts in egg; Clean sea crab, sea hare, silkworm chrysalis standby respectively; Described part is weight portion;
2), former slip preparation: the ratio according to step 1) is broken to the above pulp mixture of 80 orders with sea crab, sea hare and silkworm chrysalis mixed powder, and filters the peeling slag; Get egg in proportion, peeling adds in the paste mixture, stirs, and makes former slip;
3), the preparation condiment: get 1.5 parts of salt, 0.2 part of monosodium glutamate, 3 parts of white granulated sugars, I+G0.1 part, 0.05 part of anticorrisive agent, 0.5 part in ginger, 1 part of green onion, 0.05 part of pepper powder, 1.5 parts of cooking wine, 0.2 part of thickener, water mixes for 20 parts and makes condiment; Described part is weight portion;
4), batch mixing is all made modulation: the condiment that makes is joined mixing and stirring in the former slip, then mixture was heated 20 minutes down at 75 ℃;
5), sterilization, cooling, packing;
Embodiment two
1), the preparation of raw material: choose 70 parts of fresh sea crabs, 25 parts of fresh sea hares, 15 parts of silkworm chrysalises, 30 parts in egg; Clean sea crab, sea hare, silkworm chrysalis standby respectively; Described part is weight portion;
2), former slip preparation: the ratio according to step 1) is broken to the above pulp mixture of 80 orders with sea crab, sea hare and silkworm chrysalis mixed powder, and filters the peeling slag; Get egg in proportion, peeling adds in the paste mixture, stirs, and makes former slip;
3), the preparation condiment: get 5 parts of salt, 0.8 part of monosodium glutamate, 8 parts of white granulated sugars, I+G0.5 part, 0.2 part of anticorrisive agent, 2.5 parts in ginger, 3 parts of green onions, 0.2 part of pepper powder, 4.5 parts of cooking wine, 0.4 part of thickener, water mixes for 50 parts and makes condiment; Described part is weight portion;
4), batch mixing is all made modulation: the condiment that makes is joined mixing and stirring in the former slip, then mixture was heated 10 minutes down at 85 ℃;
5), sterilization, cooling, packing;
Embodiment three
1), the preparation of raw material: choose 50 parts of fresh sea crabs, 15 parts of fresh sea hares, 10 parts of silkworm chrysalises, 20 parts in egg; Clean sea crab, sea hare, silkworm chrysalis standby respectively; Described part is weight portion;
2), former slip preparation: the ratio according to step 1) is broken to the above pulp mixture of 80 orders with sea crab, sea hare and silkworm chrysalis mixed powder, and filters the peeling slag; Get egg in proportion, peeling adds in the paste mixture, stirs, and makes former slip;
3), the preparation condiment: get 3 parts of salt, 0.5 part of monosodium glutamate, 5 parts of white granulated sugars, I+G0.3 part, 0.1 part of anticorrisive agent, 1.5 parts in ginger, 2 parts of green onions, 0.1 part of pepper powder, 3 parts of cooking wine, 0.3 part of thickener, water mixes for 30 parts and makes condiment; Described part is weight portion;
4), batch mixing is all made modulation: the condiment that makes is joined mixing and stirring in the former slip, then mixture was heated 15 minutes down at 80 ℃;
5), sterilization, cooling, packing.
Claims (1)
1. the preparation method of a compound sea crab flavor seasoning is characterized in that: is prepared from according to following steps,
1), the preparation of raw material: choose 30～70 parts of fresh sea crabs, 5～25 parts of fresh sea hares, 3～15 parts of silkworm chrysalises, 10～30 parts in egg; Clean sea crab, sea hare, silkworm chrysalis standby respectively; Described part is weight portion;
2), former slip preparation: the ratio according to step 1) is broken to the above pulp mixture of 80 orders with sea crab, sea hare and silkworm chrysalis mixed powder, and filters the peeling slag; Get egg in proportion, peeling adds in the paste mixture, stirs, and makes former slip;
3), preparation condiment: get 1.5～5 parts of salt, 0.2～0.8 part of monosodium glutamate, 3～8 parts of white granulated sugars, I+G0.1～0.5 part, 0.05～0.2 part of anticorrisive agent, 0.5～2.5 part in ginger, 1～3 part of green onion, 0.05～0.2 part of pepper powder, 1.5～4.5 parts of cooking wine, 0.2～0.4 part of thickener, water mixes for 20～50 parts and makes condiment; Described part is weight portion;
4), batch mixing is all made modulation: the condiment that makes is joined mixing and stirring in the former slip, then mixture was heated 10～20 minutes down at 75～85 ℃;
5), sterilization, cooling, packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008102496858A CN101513249B (en) | 2008-12-28 | 2008-12-28 | Method for preparing compound sea crab flavor seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008102496858A CN101513249B (en) | 2008-12-28 | 2008-12-28 | Method for preparing compound sea crab flavor seasoning |
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| Publication Number | Publication Date |
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| CN101513249A CN101513249A (en) | 2009-08-26 |
| CN101513249B true CN101513249B (en) | 2011-12-28 |
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| CN2008102496858A Expired - Fee Related CN101513249B (en) | 2008-12-28 | 2008-12-28 | Method for preparing compound sea crab flavor seasoning |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342480B (en) * | 2011-10-08 | 2013-04-10 | 西南大学 | Method for making silkworm pupa Maillard reaction flavor seasoning |
| CN103859473B (en) * | 2012-12-18 | 2016-06-29 | 丹东永明食品有限公司 | A kind of preparation method of beans sea hare |
| CN104544323A (en) * | 2013-10-24 | 2015-04-29 | 丹东高荣食品有限公司 | Preparation method of sea hare seasoning food |
| CN106262575A (en) * | 2016-04-13 | 2017-01-04 | 浙江海洋学院 | A kind of low value Portunustrituberculatus prepares the production technology of seafood condiment |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1068482A (en) * | 1991-07-18 | 1993-02-03 | 刘桂菊 | A kind of production technology of liquid compound condiment |
| CN1554281A (en) * | 2003-12-24 | 2004-12-15 | 黄寿鹏 | Silkworm pupa thick chilli sauce and its preparing method |
| CN1561814A (en) * | 2004-04-20 | 2005-01-12 | 大连轻工业学院 | River crab flavouring and its preparing method |
| CN1568791A (en) * | 2003-07-21 | 2005-01-26 | 周婧 | Production method of crab cream paste |
| CN101268823A (en) * | 2007-03-20 | 2008-09-24 | 白桦 | Fragrant and hot crab paste |
-
2008
- 2008-12-28 CN CN2008102496858A patent/CN101513249B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1068482A (en) * | 1991-07-18 | 1993-02-03 | 刘桂菊 | A kind of production technology of liquid compound condiment |
| CN1568791A (en) * | 2003-07-21 | 2005-01-26 | 周婧 | Production method of crab cream paste |
| CN1554281A (en) * | 2003-12-24 | 2004-12-15 | 黄寿鹏 | Silkworm pupa thick chilli sauce and its preparing method |
| CN1561814A (en) * | 2004-04-20 | 2005-01-12 | 大连轻工业学院 | River crab flavouring and its preparing method |
| CN101268823A (en) * | 2007-03-20 | 2008-09-24 | 白桦 | Fragrant and hot crab paste |
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| CN101513249A (en) | 2009-08-26 |
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