CN102228225B - Abalone and dried scallop sauce, and preparation method thereof - Google Patents
Abalone and dried scallop sauce, and preparation method thereof Download PDFInfo
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses an abalone and dried scallop sauce. The sauce mainly comprises abalones, dried scallops, ham, and peeled shrimps. According to the invention, pharmacological effects of abalones, dried scallops and peeled shrimps are fully developed, health-care efficacies are emphasized, and local flavors of the aquatic products are improved. With the sauce, user appetite can be promoted. The invention also discloses a preparation method of the abalone and dried scallop sauce. The method is simple and convenient. According to the method, existing can processing equipments such as mixers, boiling furnaces and choppers can be used in productions.
Description
Technical field
The invention belongs to food processing field, relate to a kind of abalone dried scallop sauce and preparation method thereof particularly.
Background technology
Abalone is a kind of single shell animal, belongs to the mollusk Gastropoda, Bao Ke, and its meat is tender fine and smooth, and flavour is extremely delicious, is considered as " hat of seafood delights treasure " by people from ancient times.The nutritive value of abalone is high, contains rich in protein and more nutrients such as calcium, iron, iodine and vitamin A.Abalone returns Liver Channel because property is flat, sweet-salty, therefore also has higher medical value; Can yin-nourishing, flat liver, reinforce the kidney, can adjust acth secretion, have the effect of bidirectional modulation blood pressure; The effect that menstruation regulating is arranged, moisturize sharp intestines can be controlled illness such as irregular menstruation, constipation.The composition that also contains a kind of being called as " Bao Su " in the abalone meat can the essential metabolite of destruction of cancer cells, suppresses the growth of cancer cell.
Dried scallop is rich in multiple nutritional components such as protein, carbohydrate, riboflavin and calcium, phosphorus, iron, and protein content is up to 61.8%, is chicken, beef, bright prawn 3 times.The content of mineral matter is on shark's fin, bird's nest.Dried scallop contains abundant sodium glutamate, and taste is extremely bright.Compare with new fresh scallops, fishy smell subtracts greatly.Dried scallop have enriching yin and nourishing kidney and stomach transfer in function, can treat have a dizzy spell, dry throat and mouth, consumptive disease hemoptysis, disease such as weakness of the spleen and the stomach, often eat and help hypotensive, norcholesterol, help body-building.According to record, that dried scallop also has is anticancer, softening blood vessel, prevent effects such as artery sclerosis.
Peeled shrimp is nutritious, contains protein and be fish, egg, milk several times to tens times; Also contain compositions such as mineral matter such as abundant potassium, iodine, magnesium, phosphorus and vitamin A, aminophylline, and its meat is soft, easily digestion is in poor health and to need the people who takes good care of after being ill be fabulous food; Contain abundant magnesium in the peeled shrimp, magnesium has important regulatory role to cardiomotility, can well protect cardiovascular system, it can reduce cholesterol level in the blood, prevent artery sclerosis, simultaneously can also coronary artery dilator, be conducive to prevent hypertension and myocardial infarction; The logical breast effect of peeled shrimp is stronger, and is rich in phosphorus, calcium, and children's, pregnant woman are had the help effect especially.
Because existing abalone, dried scallop, peeled shrimp are still based on the edible mode of boiling, its function singleness.Along with the raising of living standards of the people, instant product is the trend of current consumption fast.Aquatic products such as abalone, dried scallop, peeled shrimp are combined with ham make instant seasoning sauce, make its health nutrient function that had both had famous and precious food materials, the local flavor that promotes aquatic product has again become the task of top priority.
Summary of the invention
First technical problem that the present invention will solve provides a kind of abalone dried scallop sauce; This sauce combines care characteristics and the nutritious characteristics of ham of abalone, dried scallop, peeled shrimp, has both given prominence to the health-care efficacy of famous and precious food materials, has improved the local flavor of aquatic product again.
Second technical problem that the present invention will solve provides a kind of preparation method of abalone dried scallop sauce; This method is simple and convenient, neither can destroy the nutrition of abalone, dried scallop, peeled shrimp, makes the abalone dried scallop sauce of preparation have good taste again.
For solving above-mentioned first technical problem, the invention provides a kind of abalone dried scallop sauce, it comprises the raw material of following parts by weight: abalone 3-6 part, dried scallop 4-8 part, ham 1-2 part, peeled shrimp 1-4 part, edible soybean oil 2-10 part, water 1-2 part, salt 0.2-0.3 part.
Further, described abalone dried scallop sauce also comprises the raw material of following parts by weight: white sugar 0.1-0.2 part, glucose 0.1-0.2 part, different Vc sodium 0.01-0.02 part, pig bone top soup cream 0.01-0.03 part, spice 0.06-0.1 part.
Further, described abalone dried scallop sauce also comprises one or both in the raw material of following parts by weight: thick broad-bean sauce 1-2 part, bright capsicum 1-2 part.
In the above-mentioned abalone dried scallop sauce, described abalone is haliotis discus hannai Ino.
Though adopt prior art also can make product of the present invention, the invention provides a kind of preferred manufacturing procedure.
For solving above-mentioned second technical problem, the invention provides a kind of preparation method of abalone dried scallop sauce, may further comprise the steps:
1) prepares each raw material according to following parts by weight: abalone 3-6 part, dried scallop 4-8 part, ham 1-2 part, peeled shrimp 1-4 part, edible soybean oil 2-10 part, water 1-2 part, salt 0.2-0.3 part;
2) processing of abalone: under 0 ℃～10 ℃ condition, abalone meat is taken off from shell, clean, in 75 ℃～85 ℃ water blanching 3-8 minute, take out, dice, obtain abalone meat;
3) processing of dried scallop: dried scallop was soaked 1.5-2.5 hour in the water of 0 ℃～10 ℃ condition, put into steamer after cleaning, take out after steaming 25-35 minute under 95 ℃～100 ℃ conditions and drain, silk pressing obtains the dried scallop silk;
4) sauce processed: the above-mentioned abalone meat of handling well, dried scallop silk and ham, peeled shrimp, edible soybean oil, water, salt are mixed, and stirring makes and mixes under 80 ℃～90 ℃ condition.
Further, the present invention also provides a kind of preparation method of abalone dried scallop sauce, may further comprise the steps:
1) prepares each raw material according to following parts by weight: abalone 3-6 part, dried scallop 4-8 part, ham 1-2 part, peeled shrimp 1-4 part, edible soybean oil 2-10 part, water 1-2 part, salt 0.2-0.3 part, white sugar 0.1-0.2 part, glucose 0.1-0.2 part, different Vc sodium 0.01-0.02 part, pig bone top soup cream 0.01-0.03 part, spice 0.06-0.1 part;
2) processing of abalone: under 0 ℃～10 ℃ condition, abalone meat is taken off from shell, clean, in 75 ℃～85 ℃ water blanching 3-8 minute, take out, dice, obtain abalone meat;
3) processing of dried scallop: will be in the water of dried scallop under 0 ℃～10 ℃ conditions soak 1.5-2.5 hour, put into steamer after cleaning, take out after steaming 25-35 minute under 95 ℃～100 ℃ conditions and drain, silk pressing obtains the dried scallop silk;
4) sauce processed: the above-mentioned abalone meat of handling well, dried scallop silk and ham, peeled shrimp, edible soybean oil, water, salt, white sugar, glucose, different Vc sodium, pig bone top soup cream, spice are mixed, and stirring makes and mixes under 80 ℃～90 ℃ condition.
Further, the present invention also provides a kind of preparation method of abalone dried scallop sauce, may further comprise the steps:
1) prepares each raw material according to following parts by weight: abalone 3-6 part, dried scallop 4-8 part, ham 1-2 part, peeled shrimp 1-4 part, edible soybean oil 2-10 part, water 1-2 part, salt 0.2-0.3 part, white sugar 0.1-0.2 part, glucose 0.1-0.2 part, different Vc sodium 0.01-0.02 part, pig bone top soup cream 0.01-0.03 part, spice 0.06-0.1 part, thick broad-bean sauce 1-2 part or bright capsicum 1-2 part;
2) processing of abalone: under 0 ℃～10 ℃ condition, abalone meat is taken off from shell, clean, in 75 ℃～85 ℃ water blanching 3-8 minute, take out, dice, obtain abalone meat;
3) processing of dried scallop: will be in the water of dried scallop under 0 ℃～10 ℃ conditions soak 1.5-2.5 hour, put into steamer after cleaning, take out after steaming 25-35 minute under 95 ℃～100 ℃ conditions and drain, silk pressing obtains the dried scallop silk;
4) sauce processed: the above-mentioned abalone meat of handling well, dried scallop silk and ham, peeled shrimp, edible soybean oil, water, salt, white sugar, glucose, different Vc sodium, pig bone top soup cream, spice, thick broad-bean sauce or bright capsicum are mixed, and stirring makes and mixes under 80 ℃～90 ℃ condition.
Further, the present invention also provides a kind of preparation method of abalone dried scallop sauce, may further comprise the steps:
1) prepares each raw material according to following parts by weight: abalone 3-6 part, dried scallop 4-8 part, ham 1-2 part, peeled shrimp 1-4 part, edible soybean oil 2-10 part, water 1-2 part, salt 0.2-0.3 part, white sugar 0.1-0.2 part, glucose 0.1-0.2 part, different Vc sodium 0.01-0.02 part, pig bone top soup cream 0.01-0.03 part, spice 0.06-0.1 part, thick broad-bean sauce 1-2 part, bright capsicum 1-2 part;
2) processing of abalone: under 0 ℃～10 ℃ condition, abalone meat is taken off from shell, clean, in 75 ℃～85 ℃ water blanching 3-8 minute, take out, dice, obtain abalone meat;
3) processing of dried scallop: dried scallop was soaked 1.5-2.5 hour in the water of 0 ℃～10 ℃ condition, put into steamer after cleaning, take out after steaming 25-35 minute under 95 ℃～100 ℃ conditions and drain, silk pressing obtains the dried scallop silk;
4) sauce processed: the above-mentioned abalone meat of handling well, dried scallop silk and ham, peeled shrimp, edible soybean oil, water, salt, white sugar, glucose, different Vc sodium, pig bone top soup cream, spice, thick broad-bean sauce, bright capsicum are mixed, and stirring makes and mixes under 80 ℃～90 ℃ condition.
Further, above-mentioned preparation method also comprises step 5): under 80 ℃～90 ℃ condition, carry out tinning, and exhaust then, sealed cans, sterilization 30min～40min under 115 ℃～118 ℃ condition is cooled to 0 ℃～15 ℃ more afterwards, obtains finished product.
Among the above-mentioned preparation method, described abalone is haliotis discus hannai Ino.
Among the above-mentioned preparation method, the processing of described abalone is that abalone meat is taken off from shell, extracts enteraden, internal organs, removes the melanin of outer embrane, cutin Hubei Province plate and foot periphery, scrubs the foreign material on sucker and the shirt rim, washes.
Among the above-mentioned preparation method, described raw material dried scallop is removed the old muscle on the dried scallop corner simultaneously with light the cleaning of have gentle hands.
Among the above-mentioned preparation method, after dicing, described ham and peeled shrimp use.
The present invention has following remarkable advantage:
1, product of the present invention has satisfied people's consumption demand, meets the modern life demand of health, nutrition, and mouthfeel is good, instant;
2, product of the present invention has been given full play to the pharmacological action of abalone, dried scallop and peeled shrimp, the three is complemented one another, and have no side effect, and is a kind of desirable health care, leisure food;
3, product of the present invention is made tartar sauce with famous and precious food materials, and both whetting appetite had been given prominence to health-care efficacy again, had also improved the local flavor of aquatic products;
4, the raw material of the present invention's use is convenient, and price is not high;
5, preparation method of the present invention is simple and convenient, can utilize existing can process equipment such as mixer, Digesting stove, dicer to produce.
The specific embodiment
Embodiment 1
A kind of preparation method of abalone dried scallop sauce may further comprise the steps:
1) take by weighing each raw material according to following parts by weight:
3 parts of abalones, 4 parts on dried scallop, 1 part of ham, 1 part in peeled shrimp, 10 parts of edible soybean oils, 1 part in water, 0.2 part of salt.
2) processing of abalone: under 0 ℃ condition, abalone meat is taken off from shell, extract enteraden, internal organs, remove the melanin of outer embrane, cutin Hubei Province plate and foot periphery, scrub the foreign material on sucker and the shirt rim, wash, be that 1: 1 ratio is put into 75 ℃ water constant temperature blanching 3 minutes according to the weight ratio with water, take out cooling, dice (0.5cm*0.5cm), obtain abalone meat.
3) processing of dried scallop: dried scallop was soaked 1.5 hours in 0 ℃ water, make it absorb moisture and ease back naturally, lightly dried scallop is cleaned with hand, remove the old muscle on the dried scallop arm of angle simultaneously, afterwards dried scallop is put into steamer, under 95 ℃ condition, steamed 25 minutes, drain, silk pressing obtains the dried scallop silk.
4) abalone meat, the dried scallop silk that obtains, the ham that is cut into fourth, the peeled shrimp that is cut into fourth, edible soybean oil, water, salt are stirred under 80 ℃ condition, obtain the tinning raw material.
5) tinning under 80 ℃ condition, exhaust, the tin seamer sealed cans, sterilization 30min under the condition of 115 ℃ of high temperature is water-cooled to 0 ℃, namely gets abalone dried scallop sauce of the present invention.
Test, pack, beat date, vanning, warehouse-in normal temperature at last and preserve the sale of to dispatch from the factory.
Embodiment 2
A kind of preparation method of abalone dried scallop sauce may further comprise the steps:
1) take by weighing each raw material according to following parts by weight:
6 parts of abalones, 8 parts on dried scallop, 2 parts of hams, 4 parts in peeled shrimp, 2 parts of edible soybean oils, 2 parts in water, 0.3 part of salt, 0.2 part of white sugar, 0.2 part of glucose, 0.02 part in different Vc sodium, 0.03 part of pig bone top soup cream (available from consonance food (Jiangyin) Co., Ltd), 0.1 part of spice.
2) processing of abalone: under 10 ℃ condition, abalone meat is taken off from shell, extract enteraden, internal organs, remove the melanin of outer embrane, cutin Hubei Province plate and foot periphery, scrub the foreign material on sucker and the shirt rim, wash, be that 1: 2 ratio is put into 85 ℃ water constant temperature blanching 8 minutes according to the weight ratio with water, take out cooling, dice (0.5cm*0.5cm), obtain abalone meat.
3) processing of dried scallop: dried scallop was soaked 2.5 hours in 10 ℃ of water, make it absorb moisture and ease back naturally, lightly dried scallop is cleaned with hand, remove the old muscle on the dried scallop arm of angle simultaneously, afterwards dried scallop is put into steamer, under 100 ℃ condition, steamed 35 minutes, drain, silk pressing obtains the dried scallop silk.
4) abalone meat, the dried scallop silk that obtains, the ham that is cut into fourth, the peeled shrimp that is cut into fourth, edible soybean oil, water, salt, white sugar, glucose, different Vc sodium, pig bone top soup cream, spice are stirred under 90 ℃ condition, obtain the tinning raw material.
5) tinning under 90 ℃ condition, exhaust, the tin seamer sealed cans, sterilization 40min under the condition of 118 ℃ of high temperature is water-cooled to 15 ℃, namely gets abalone dried scallop sauce of the present invention.
Test, pack, beat date, vanning, warehouse-in normal temperature at last and preserve the sale of to dispatch from the factory.
Embodiment 3
A kind of preparation method of abalone dried scallop sauce may further comprise the steps:
1) take by weighing each raw material according to following parts by weight:
4.5 parts of abalones, 6 parts on dried scallop, 1.5 parts of hams, 2.5 parts in peeled shrimp, 6 parts of edible soybean oils, 1.5 parts in water, 0.25 part of salt, 0.15 part of white sugar, 0.15 part of glucose, 0.015 part in different Vc sodium, 0.02 part of pig bone top soup cream (available from consonance food (Jiangyin) Co., Ltd), 0.08 part of spice, 1.5 parts of thick broad-bean sauce.
2) processing of abalone: under 5 ℃ condition, abalone meat is taken off from shell, extract enteraden, internal organs, remove the melanin of outer embrane, cutin Hubei Province plate and foot periphery, scrub the foreign material on sucker and the shirt rim, wash, be that 1: 3 ratio is put into 80 ℃ water constant temperature blanching 5 minutes according to the weight ratio with water, take out cooling, dice (0.5cm*0.5cm), obtain abalone meat.
3) processing of dried scallop: dried scallop was soaked 2 hours in 5 ℃ of water, make it absorb moisture and ease back naturally, lightly dried scallop is cleaned with hand, remove the old muscle on the dried scallop arm of angle simultaneously, afterwards dried scallop is put into steamer, under 98 ℃ condition, steamed 30 minutes, drain, silk pressing obtains the dried scallop silk.
4) abalone meat, the dried scallop silk that obtains, the ham that is cut into fourth, the peeled shrimp that is cut into fourth, edible soybean oil, water, salt, white sugar, glucose, different Vc sodium, pig bone top soup cream, spice, thick broad-bean sauce are stirred under 85 ℃ condition, obtain the tinning raw material.
5) tinning under 85 ℃ condition, exhaust, the tin seamer sealed cans, sterilization 35min under the condition of 116 ℃ of high temperature is water-cooled to 10 ℃, namely gets abalone dried scallop sauce of the present invention.
Test, pack, beat date, vanning, warehouse-in normal temperature at last and preserve the sale of to dispatch from the factory.
Embodiment 4
A kind of preparation method of abalone dried scallop sauce may further comprise the steps:
1) take by weighing each raw material according to following parts by weight:
3 parts of abalones, 8 parts on dried scallop, 1 part of ham, 4 parts in peeled shrimp, 10 parts of edible soybean oils, 2 parts in water, 0.3 part of salt, 0.1 part of white sugar, 0.1 part of glucose, 0.01 part in different Vc sodium, 0.01 part of pig bone top soup cream (available from consonance food (Jiangyin) Co., Ltd), 0.06 part of spice, 1 part of thick broad-bean sauce, 2 parts in bright capsicum.
2) processing of abalone: under 8 ℃ condition, abalone meat is taken off from shell, extract enteraden, internal organs, remove the melanin of outer embrane, cutin Hubei Province plate and foot periphery, scrub the foreign material on sucker and the shirt rim, wash, put into 78 ℃ water constant temperature blanching 4 minutes, take out, cooling, dice (0.5cm*0.5cm), obtain abalone meat.
3) processing of dried scallop: dried scallop was soaked 2 hours in 8 ℃ of water, make it absorb moisture and ease back naturally, lightly dried scallop is cleaned with hand, remove the old muscle on the dried scallop arm of angle simultaneously, afterwards dried scallop is put into steamer, under 95 ℃ condition, steamed 30 minutes, drain, silk pressing obtains the dried scallop silk.
4) abalone meat, the dried scallop silk that obtains, the ham that is cut into fourth, the peeled shrimp that is cut into fourth, edible soybean oil, water, salt, white sugar, glucose, different Vc sodium, pig bone top soup cream, spice, thick broad-bean sauce, bright capsicum are stirred under 88 ℃ condition, obtain the tinning raw material.
5) tinning under 82 ℃ condition, exhaust, the tin seamer sealed cans, sterilization 38min under the condition of 117 ℃ of high temperature is water-cooled to 3 ℃, namely gets abalone dried scallop sauce of the present invention.
Test, pack, beat date, vanning, warehouse-in normal temperature at last and preserve the sale of to dispatch from the factory.
Embodiment 5
Raw material are identical with embodiment 4 with method, and difference is the variation of the amount of abalone in the raw material, dried scallop, ham, peeled shrimp, edible soybean oil, water, salt.The variation of different major ingredient proportion relations sees Table 1 to the influence of abalone dried scallop sauce quality.
The variation of table 1 major ingredient consumption is to the influence of product effect
| Abalone | Dried scallop | Ham | Peeled shrimp | Oil | Salt | Water | The product effect |
| 8 | 4 | 1 | 1 | 4 | 0.2 | 1 | The abalone amount is too high, and head is fragrant heavy, and mouthfeel is hard |
| 3 | 10 | 1 | 1 | 3 | 0.2 | 1 | Structure is soft, does not have and chews strength |
| 4 | 6 | 0 | 1 | 4 | 0.3 | 1 | The aftertaste deficiency, taste is single |
| 4 | 6 | 2 | 8 | 4 | 0.3 | 2 | Peeled shrimp is too many, and color is red partially |
| 3 | 2 | 1 | 1 | 10 | 0.2 | 3 | Oil is too many, and solid content very little |
| 4 | 6 | 2 | 1 | 0.2 | 1.5 | 1 | Too salty, delicate flavour is covered |
| 4 | 6 | 2 | 1 | 0.2 | 0.3 | 6 | Taste is light, insufficient fragrance, and the water oil separation phenomenon is obvious |
| 6 | 8 | 1 | 1 | 10 | 0.3 | 1 | Features good taste, aftertaste is full, and it is good to chew strength strength |
Obviously, the above embodiment of the present invention only is for example of the present invention clearly is described, and is not to be restriction to embodiments of the present invention.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here can't give exhaustive to all embodiments.Everyly belong to the row that apparent variation that technical scheme of the present invention extends out or change still are in protection scope of the present invention.
Claims (11)
1. abalone dried scallop sauce, it is characterized in that: it comprises the raw material of following parts by weight: abalone 3-6 part, dried scallop 4-8 part, ham 1-2 part, peeled shrimp 1-4 part, edible soybean oil 2-10 part, water 1-2 part, salt 0.2-0.3 part; It prepares by the following method:
1) prepares each raw material according to following parts by weight: abalone 3-6 part, dried scallop 4-8 part, ham 1-2 part, peeled shrimp 1-4 part, edible soybean oil 2-10 part, water 1-2 part, salt 0.2-0.3 part;
2) processing of abalone: under 0 ℃ ~ 10 ℃ condition, abalone meat is taken off from shell, clean, in 75 ℃ ~ 85 ℃ water blanching 3-8 minute, take out, dice, obtain abalone meat;
3) processing of dried scallop: will be in the water of dried scallop under 0 ℃ ~ 10 ℃ conditions soak 1.5-2.5 hour, put into steamer after cleaning, take out after steaming 25-35 minute under 95 ℃ ~ 100 ℃ conditions and drain, silk pressing obtains the dried scallop silk;
4) sauce processed: the above-mentioned abalone meat of handling well, dried scallop silk and ham, peeled shrimp, edible soybean oil, water, salt are mixed, and stirring makes and mixes under 80 ℃ ~ 90 ℃ condition.
2. a kind of abalone dried scallop sauce according to claim 1, it is characterized in that: described abalone dried scallop sauce also comprises the raw material of following parts by weight: white sugar 0.1-0.2 part, glucose 0.1-0.2 part, different Vc sodium 0.01-0.02 part, pig bone top soup cream 0.01-0.03 part, spice 0.06-0.1 part; It prepares by the following method:
1) prepares each raw material according to following parts by weight: abalone 3-6 part, dried scallop 4-8 part, ham 1-2 part, peeled shrimp 1-4 part, edible soybean oil 2-10 part, water 1-2 part, salt 0.2-0.3 part, white sugar 0.1-0.2 part, glucose 0.1-0.2 part, different Vc sodium 0.01-0.02 part, pig bone top soup cream 0.01-0.03 part, spice 0.06-0.1 part;
2) processing of abalone: under 0 ℃ ~ 10 ℃ condition, abalone meat is taken off from shell, clean, in 75 ℃ ~ 85 ℃ water blanching 3-8 minute, take out, dice, obtain abalone meat;
3) processing of dried scallop: will be in the water of dried scallop under 0 ℃ ~ 10 ℃ conditions soak 1.5-2.5 hour, put into steamer after cleaning, take out after steaming 25-35 minute under 95 ℃ ~ 100 ℃ conditions and drain, silk pressing obtains the dried scallop silk;
4) sauce processed: the above-mentioned abalone meat of handling well, dried scallop silk and ham, peeled shrimp, edible soybean oil, water, salt, white sugar, glucose, different Vc sodium, pig bone top soup cream, spice are mixed, and stirring makes and mixes under 80 ℃ ~ 90 ℃ condition.
3. a kind of abalone dried scallop sauce according to claim 2 is characterized in that: described abalone dried scallop sauce also comprises a kind of in the raw material of following parts by weight: thick broad-bean sauce 1-2 part, bright capsicum 1-2 part; It prepares by the following method:
1) prepares each raw material according to following parts by weight: abalone 3-6 part, dried scallop 4-8 part, ham 1-2 part, peeled shrimp 1-4 part, edible soybean oil 2-10 part, water 1-2 part, salt 0.2-0.3 part, white sugar 0.1-0.2 part, glucose 0.1-0.2 part, different Vc sodium 0.01-0.02 part, pig bone top soup cream 0.01-0.03 part, spice 0.06-0.1 part, thick broad-bean sauce 1-2 part or bright capsicum 1-2 part;
2) processing of abalone: under 0 ℃ ~ 10 ℃ condition, abalone meat is taken off from shell, clean, in 75 ℃ ~ 85 ℃ water blanching 3-8 minute, take out, dice, obtain abalone meat;
3) processing of dried scallop: will be in the water of dried scallop under 0 ℃ ~ 10 ℃ conditions soak 1.5-2.5 hour, put into steamer after cleaning, take out after steaming 25-35 minute under 95 ℃ ~ 100 ℃ conditions and drain, silk pressing obtains the dried scallop silk;
4) sauce processed: the above-mentioned abalone meat of handling well, dried scallop silk and ham, peeled shrimp, edible soybean oil, water, salt, white sugar, glucose, different Vc sodium, pig bone top soup cream, spice, thick broad-bean sauce or bright capsicum are mixed, and stirring makes and mixes under 80 ℃ ~ 90 ℃ condition;
4. a kind of abalone dried scallop sauce according to claim 2, it is characterized in that: described abalone dried scallop sauce also comprises the raw material of following parts by weight: thick broad-bean sauce 1-2 part, bright capsicum 1-2 part; It prepares by the following method:
1) prepares each raw material according to following parts by weight: abalone 3-6 part, dried scallop 4-8 part, ham 1-2 part, peeled shrimp 1-4 part, edible soybean oil 2-10 part, water 1-2 part, salt 0.2-0.3 part, white sugar 0.1-0.2 part, glucose 0.1-0.2 part, different Vc sodium 0.01-0.02 part, pig bone top soup cream 0.01-0.03 part, spice 0.06-0.1 part, thick broad-bean sauce 1-2 part, bright capsicum 1-2 part;
2) processing of abalone: under 0 ℃ ~ 10 ℃ condition, abalone meat is taken off from shell, clean, in 75 ℃ ~ 85 ℃ water blanching 3-8 minute, take out, dice, obtain abalone meat;
3) processing of dried scallop: will be in the water of dried scallop under 0 ℃ ~ 10 ℃ conditions soak 1.5-2.5 hour, put into steamer after cleaning, take out after steaming 25-35 minute under 95 ℃ ~ 100 ℃ conditions and drain, silk pressing obtains the dried scallop silk;
4) sauce processed: the above-mentioned abalone meat of handling well, dried scallop silk and ham, peeled shrimp, edible soybean oil, water, salt, white sugar, glucose, different Vc sodium, pig bone top soup cream, spice, thick broad-bean sauce, bright capsicum are mixed, and stirring makes and mixes under 80 ℃ ~ 90 ℃ condition.
5. according to the arbitrary described a kind of abalone dried scallop sauce of claim 1-4, it is characterized in that: described abalone is haliotis discus hannai Ino.
6. the preparation method of a kind of abalone dried scallop sauce as claimed in claim 1 is characterized in that: may further comprise the steps:
1) prepares each raw material according to following parts by weight: abalone 3-6 part, dried scallop 4-8 part, ham 1-2 part, peeled shrimp 1-4 part, edible soybean oil 2-10 part, water 1-2 part, salt 0.2-0.3 part;
2) processing of abalone: under 0 ℃ ~ 10 ℃ condition, abalone meat is taken off from shell, clean, in 75 ℃ ~ 85 ℃ water blanching 3-8 minute, take out, dice, obtain abalone meat;
3) processing of dried scallop: will be in the water of dried scallop under 0 ℃ ~ 10 ℃ conditions soak 1.5-2.5 hour, put into steamer after cleaning, take out after steaming 25-35 minute under 95 ℃ ~ 100 ℃ conditions and drain, silk pressing obtains the dried scallop silk;
4) sauce processed: the above-mentioned abalone meat of handling well, dried scallop silk and ham, peeled shrimp, edible soybean oil, water, salt are mixed, and stirring makes and mixes under 80 ℃ ~ 90 ℃ condition.
7. the preparation method of a kind of abalone dried scallop sauce as claimed in claim 2 is characterized in that: may further comprise the steps:
1) prepares each raw material according to following parts by weight: abalone 3-6 part, dried scallop 4-8 part, ham 1-2 part, peeled shrimp 1-4 part, edible soybean oil 2-10 part, water 1-2 part, salt 0.2-0.3 part, white sugar 0.1-0.2 part, glucose 0.1-0.2 part, different Vc sodium 0.01-0.02 part, pig bone top soup cream 0.01-0.03 part, spice 0.06-0.1 part;
2) processing of abalone: under 0 ℃ ~ 10 ℃ condition, abalone meat is taken off from shell, clean, in 75 ℃ ~ 85 ℃ water blanching 3-8 minute, take out, dice, obtain abalone meat;
3) processing of dried scallop: will be in the water of dried scallop under 0 ℃ ~ 10 ℃ conditions soak 1.5-2.5 hour, put into steamer after cleaning, take out after steaming 25-35 minute under 95 ℃ ~ 100 ℃ conditions and drain, silk pressing obtains the dried scallop silk;
4) sauce processed: the above-mentioned abalone meat of handling well, dried scallop silk and ham, peeled shrimp, edible soybean oil, water, salt, white sugar, glucose, different Vc sodium, pig bone top soup cream, spice are mixed, and stirring makes and mixes under 80 ℃ ~ 90 ℃ condition.
8. the preparation method of a kind of abalone dried scallop sauce as claimed in claim 3 is characterized in that: may further comprise the steps:
1) prepares each raw material according to following parts by weight: abalone 3-6 part, dried scallop 4-8 part, ham 1-2 part, peeled shrimp 1-4 part, edible soybean oil 2-10 part, water 1-2 part, salt 0.2-0.3 part, white sugar 0.1-0.2 part, glucose 0.1-0.2 part, different Vc sodium 0.01-0.02 part, pig bone top soup cream 0.01-0.03 part, spice 0.06-0.1 part, thick broad-bean sauce 1-2 part or bright capsicum 1-2 part;
2) processing of abalone: under 0 ℃ ~ 10 ℃ condition, abalone meat is taken off from shell, clean, in 75 ℃ ~ 85 ℃ water blanching 3-8 minute, take out, dice, obtain abalone meat;
3) processing of dried scallop: will be in the water of dried scallop under 0 ℃ ~ 10 ℃ conditions soak 1.5-2.5 hour, put into steamer after cleaning, take out after steaming 25-35 minute under 95 ℃ ~ 100 ℃ conditions and drain, silk pressing obtains the dried scallop silk;
4) sauce processed: the above-mentioned abalone meat of handling well, dried scallop silk and ham, peeled shrimp, edible soybean oil, water, salt, white sugar, glucose, different Vc sodium, pig bone top soup cream, spice, thick broad-bean sauce or bright capsicum are mixed, and stirring makes and mixes under 80 ℃ ~ 90 ℃ condition.
9. the preparation method of a kind of abalone dried scallop sauce as claimed in claim 4 is characterized in that: may further comprise the steps:
1) prepares each raw material according to following parts by weight: abalone 3-6 part, dried scallop 4-8 part, ham 1-2 part, peeled shrimp 1-4 part, edible soybean oil 2-10 part, water 1-2 part, salt 0.2-0.3 part, white sugar 0.1-0.2 part, glucose 0.1-0.2 part, different Vc sodium 0.01-0.02 part, pig bone top soup cream 0.01-0.03 part, spice 0.06-0.1 part, thick broad-bean sauce 1-2 part, bright capsicum 1-2 part;
2) processing of abalone: under 0 ℃ ~ 10 ℃ condition, abalone meat is taken off from shell, clean, in 75 ℃ ~ 85 ℃ water blanching 3-8 minute, take out, dice, obtain abalone meat;
3) processing of dried scallop: will be in the water of dried scallop under 0 ℃ ~ 10 ℃ conditions soak 1.5-2.5 hour, put into steamer after cleaning, take out after steaming 25-35 minute under 95 ℃ ~ 100 ℃ conditions and drain, silk pressing obtains the dried scallop silk;
4) sauce processed: the above-mentioned abalone meat of handling well, dried scallop silk and ham, peeled shrimp, edible soybean oil, water, salt, white sugar, glucose, different Vc sodium, pig bone top soup cream, spice, thick broad-bean sauce, bright capsicum are mixed, and stirring makes and mixes under 80 ℃ ~ 90 ℃ condition.
10. according to the preparation method of the arbitrary described abalone dried scallop sauce of claim 6-9, it is characterized in that: described abalone is haliotis discus hannai Ino.
11. the preparation method of abalone dried scallop sauce according to claim 10, it is characterized in that: this method also comprises step 5): carry out tinning under 80 ℃ ~ 90 ℃ condition, exhaust then, sealed cans, sterilization 30min ~ 40min under 115 ℃ ~ 118 ℃ condition afterwards, be cooled to 0 ℃ ~ 15 ℃ again, obtain finished product.
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| CN102488184A (en) * | 2011-12-28 | 2012-06-13 | 苏州市吴中区甪直喜福瑞食品厂 | XO crab paste |
| CN102551033A (en) * | 2011-12-28 | 2012-07-11 | 苏州市吴中区甪直喜福瑞食品厂 | Processing method of XO crab paste |
| CN102726779B (en) * | 2012-07-13 | 2014-06-25 | 广州鹰金钱企业集团公司 | Nutrition soup can and preparation method thereof |
| CN103431359A (en) * | 2013-07-19 | 2013-12-11 | 宫中林 | Shiitake and peeled shrimp chilli sauce and preparation method thereof |
| CN103652816A (en) * | 2013-11-28 | 2014-03-26 | 林淑琴 | Seafood meat sauce and preparation method |
| CN104719841A (en) * | 2013-12-20 | 2015-06-24 | 刘艳红 | Seafood sauce and preparation method thereof |
| CN104921226A (en) * | 2015-07-05 | 2015-09-23 | 青岛浩大海洋保健食品有限公司 | Abalone and scallop health care beverage with anti-aging effect |
| CN104997118A (en) * | 2015-07-05 | 2015-10-28 | 青岛浩大海洋保健食品有限公司 | Abalone and scallop health-care beverage with efficacy of regulating blood fat |
| CN106616876A (en) * | 2016-12-14 | 2017-05-10 | 钦州学院 | Abalone and campoys sauce and preparation method thereof |
| CN107897857A (en) * | 2017-10-18 | 2018-04-13 | 泰州鼎煊食品有限公司 | A kind of abalone hoisin sauce and preparation method thereof |
| CN107692102A (en) * | 2017-11-27 | 2018-02-16 | 茂名市家家食品有限公司 | A kind of vinegar-pepper flavor canned shrimp and its processing method |
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