CN102349638B - Seafood seasoning and preparation method thereof - Google Patents
Seafood seasoning and preparation method thereof Download PDFInfo
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- CN102349638B CN102349638B CN2011103185932A CN201110318593A CN102349638B CN 102349638 B CN102349638 B CN 102349638B CN 2011103185932 A CN2011103185932 A CN 2011103185932A CN 201110318593 A CN201110318593 A CN 201110318593A CN 102349638 B CN102349638 B CN 102349638B
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Abstract
The invention discloses a seafood seasoning and a preparation method thereof. The seafood seasoning is prepared by the following raw materials in parts by weight: 10-20 parts of basil, 30-50 parts of garlic, 10-20 parts of black sesame, 30-50 parts of black pepper, 20-40 parts of chili, 400-600 parts of oyster, 5-15 parts of common salt, 10-20 parts of white granulated sugar, 10-20 parts of olive oil and 10-20 parts of white spirit. The preparation method comprises the following steps: 1) respectively weighing the basil, the garlic, the black sesame, the black pepper and the chili according to the formula, drying at the temperature of 45-60 DEG C, crushing, and uniformly mixing so as to get mixture; and 2) adding the oyster, the common salt, the white granulated sugar, the olive oil and the white spirit into the obtained mixture, uniformly mixing, heating to 80-90 DEG C under the stirring state, boiling for 5-10 minutes, sterilizing, placing into a container for sealed preservation so as to get the seafood seasoning. The seafood seasoning is delicious in taste and abundant in nutrition, and does not add any chemical additives, and the preparation method is simple.
Description
Technical field
The invention belongs to food technology field, be specially a kind of seafood condiment; The present invention also discloses the preparation method of this seafood condiment.
Background technology
Flavoring is a kind of cooking and preparing essential food additives in the food, and along with growth in the living standard, people also pay attention to its nutrition except the seasoning taste of paying attention to flavoring.Wherein seafood condiment is because of containing materials such as rich in amino acid, polypeptide, and strong sea food flavor and being well received by consumers.The seafood condiment that existing market is sold is of a great variety, local flavor is different; For example publication number is: CN1528190, denomination of invention are the Chinese invention patent application of " polynary seafood condiment of oyster and preparation method thereof ", disclose polynary seafood condiment of a seed oyster and preparation method thereof.It is to be primary raw material with the oyster, and making beating is after after normal temperature, low temperature and the ultraviolet ray irradiation self-dissolving, enzymolysis is processed enzymolysis liquid, removes the enzymolysis liquid peculiar smell again.Leftover bits and pieces such as shrimp head, scallop edge, small fish add leavening makes its fermentation, and zymotic fluid mixes with hydrolyzate.After above-mentioned mixed liquor filtered clarification, transfer pH, add auxiliary materials allotments such as salt, spice extract again, concentrate after the granulation oven dry is processed.Method of the present invention can be preserved original physiological activator in the oyster to greatest extent, is added into the leftover bits and pieces zymotic fluid, has promptly increased sea food flavor, has reduced the oyster consumption again, thereby has reached the purpose that reduces cost on the basis of local flavor improving.Flavoring of the present invention is not only nutritious, has unique sea food flavor, also is easy to carry and takes, and can be used for the flavor pack of instant noodles etc., but its preparation method more complicated.
Summary of the invention
The technical problem that the present invention will solve provide a kind of nutritious, seasoning is effective, the simple seafood condiment of preparation method; The present invention also discloses the preparation method of this seafood condiment.
For solving above-mentioned technical problem, the present invention adopts following technical scheme:
Seafood condiment of the present invention is to be processed with raw materials in weight portion by following:
10～20 parts of sweet basils, 30～50 parts in garlic, 10～20 parts of Semen sesami nigrums, 30～50 parts of black peppers, 20～40 parts of pimientos, 400～600 parts of oysters, 5～15 parts of salt, 10～20 parts of white granulated sugars, 10～20 parts in olive oil, 10～20 parts of liquor.
The optimum weight proportioning of each raw material is:
15 parts of sweet basils, 40 parts in garlic, 15 parts of Semen sesami nigrums, 40 parts of black peppers, 30 parts of pimientos, 500 parts of oysters, 10 parts of salt, 15 parts of white granulated sugars, 15 parts in olive oil, 15 parts of liquor.
The preparation method of seafood condiment of the present invention comprises the steps:
1) takes by weighing 10～20 weight portion sweet basils, 30～50 weight portion garlics, 10～20 weight portion Semen sesami nigrums, 30～50 weight portion black peppers, 20～40 weight portion pimientos respectively,, pulverize, mix, obtain compound in 45～60 ℃ of oven dry;
Wherein, the optimum weight proportioning of said each raw material is: 15 weight portion sweet basils, 40 weight portion garlics, 15 weight portion Semen sesami nigrums, 40 weight portion black peppers, 30 weight portion pimientos; Said bake out temperature is preferably 50 ℃, and the granularity of pulverizing is that 50～80 orders are advisable;
2) in the compound of gained, add 400～600 weight portion oysters, 5～15 weight portion salt, 10～20 weight portion white granulated sugars, 10～20 weight portion olive oil, 10～20 weight portion liquor; Mix; Under stirring, being heated to 80～90 ℃ boiled 5～10 minutes; Sterilization is put into the container sealing and is preserved, and promptly gets seafood condiment.
Wherein, preferably in the compound of gained, add 500 weight portion oysters, 10 weight portion salt, 15 weight portion white granulated sugars, 15 weight portion olive oil, 15 weight portion liquor, mix; During said heating, preferably under stirring, be heated to 85 ℃ and boiled 8 minutes.
It is that the major ingredient multiple natural material of arranging in pairs or groups is prepared from that seafood condiment of the present invention is selected oyster for use, its seafood fragrance is strong, delicious flavour, nutritious, seasoning function is powerful.And its long shelf-life, not containing any chemical addition agent, instant is widely used, and can be used as the flavouring of various dish such as wheaten food, soup class, is a kind of health, safe, delicious flavoring.
The specific embodiment
With embodiment the present invention is described further below, but the present invention is not limited to these embodiment.
Below umber described in each embodiment be weight portion.
Embodiment 1
1) takes by weighing 10 portions of sweet basils, 30 portions of garlics, 10 portions of Semen sesami nigrums, 30 parts of black peppers, 20 portions of pimientos respectively,, be crushed to 50 orders, mix, obtain compound in 45 ℃ of bakings 1 hour;
2) in the compound of gained, add 400 portions of oysters, 5 portions of salt, 10 portions of white granulated sugars, 10 parts of olive oil, 10 parts of liquor (alcoholic strength is 40 °); Mix, under stirring, be heated to 80 ℃ and boiled 10 minutes, sterilization; Put into the container sealing and preserve, promptly get seafood condiment.
Embodiment 2
1) takes by weighing 20 portions of sweet basils, 50 portions of garlics, 20 portions of Semen sesami nigrums, 50 parts of black peppers, 40 portions of pimientos respectively,, be crushed to 80 orders, mix, obtain compound in 60 ℃ of bakings 1 hour;
2) in the compound of gained, add 600 portions of oysters, 15 portions of salt, 20 portions of white granulated sugars, 20 parts of olive oil, 20 parts of liquor (alcoholic strength is 50 °); Mix, under stirring, be heated to 90 ℃ and boiled 5 minutes, sterilization; Put into the container sealing and preserve, promptly get seafood condiment.
Embodiment 3
1) takes by weighing 15 portions of sweet basils, 40 portions of garlics, 15 portions of Semen sesami nigrums, 40 parts of black peppers, 30 portions of pimientos respectively,, be crushed to 60 orders, mix, obtain compound in 50 ℃ of oven dry;
2) in the compound of gained, add 500 portions of oysters, 10 portions of salt, 15 portions of white granulated sugars, 15 parts of olive oil, 15 parts of liquor (alcoholic strength is 50 °); Mix, under stirring, be heated to 85 ℃ and boiled 8 minutes, sterilization; Put into the container sealing and preserve, promptly get seafood condiment.
Claims (8)
1. seafood condiment is characterized in that it is to be processed with raw materials in weight portion by following:
10～20 parts of sweet basils, 30～50 parts in garlic, 10～20 parts of Semen sesami nigrums, 30～50 parts of black peppers, 20～40 parts of pimientos, 400～600 parts of oysters, 5～15 parts of salt, 10～20 parts of white granulated sugars, 10～20 parts in olive oil, 10～20 parts of liquor.
2. seafood condiment according to claim 1 is characterized in that the weight proportion of each raw material is:
15 parts of sweet basils, 40 parts in garlic, 15 parts of Semen sesami nigrums, 40 parts of black peppers, 30 parts of pimientos, 500 parts of oysters, 10 parts of salt, 15 parts of white granulated sugars, 15 parts in olive oil, 15 parts of liquor.
3. the preparation method of a seafood condiment comprises the steps:
1) takes by weighing 10～20 weight portion sweet basils, 30～50 weight portion garlics, 10～20 weight portion Semen sesami nigrums, 30～50 weight portion black peppers, 20～40 weight portion pimientos respectively,, pulverize, mix, obtain compound in 45～60 ℃ of oven dry;
2) in the compound of gained, add 400～600 weight portion oysters, 5～15 weight portion salt, 10～20 weight portion white granulated sugars, 10～20 weight portion olive oil, 10～20 weight portion liquor; Mix; Under stirring, being heated to 80～90 ℃ boiled 5～10 minutes; Sterilization is put into the container sealing and is preserved, and promptly gets seafood condiment.
4. the preparation method of seafood condiment according to claim 3; It is characterized in that: in the step 1); Take by weighing 15 weight portion sweet basils, 40 weight portion garlics, 15 weight portion Semen sesami nigrums, 40 weight portion black peppers, 30 weight portion pimientos respectively, dry processing.
5. the preparation method of seafood condiment according to claim 4, it is characterized in that: in the step 1), said bake out temperature is 50 ℃.
6. according to the preparation method of any one described seafood condiment in the claim 3～5, it is characterized in that: in the step 1), the granularity of pulverizing is 50～80 orders.
7. according to the preparation method of any one described seafood condiment in the claim 3～5; It is characterized in that: step 2) in; In the compound of gained, add 500 weight portion oysters, 10 weight portion salt, 15 weight portion white granulated sugars, 15 weight portion olive oil, 15 weight portion liquor, mix.
8. according to the preparation method of any one described seafood condiment in the claim 3～5, it is characterized in that: step 2) in, under stirring, be heated to 85 ℃ and boiled 8 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103185932A CN102349638B (en) | 2011-10-19 | 2011-10-19 | Seafood seasoning and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103185932A CN102349638B (en) | 2011-10-19 | 2011-10-19 | Seafood seasoning and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102349638A CN102349638A (en) | 2012-02-15 |
| CN102349638B true CN102349638B (en) | 2012-12-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2011103185932A Expired - Fee Related CN102349638B (en) | 2011-10-19 | 2011-10-19 | Seafood seasoning and preparation method thereof |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103637139A (en) * | 2013-11-08 | 2014-03-19 | 青岛佰众化工技术有限公司 | Instant noodle flavoring bag with seafood local flavor and preparation method thereof |
| CN103652781B (en) * | 2013-11-21 | 2016-02-24 | 定远县南德调味品加工厂 | A kind of seafood powder flavoring and preparation method thereof |
| CN103907905A (en) * | 2014-03-31 | 2014-07-09 | 梁爱华 | Seafood hot-spicy sauce and preparation method thereof |
| CN106616790A (en) * | 2016-12-14 | 2017-05-10 | 钦州学院 | Seafood condiment and preparation method thereof |
| CN107712791A (en) * | 2017-10-26 | 2018-02-23 | 浦北县德海种养农产品加工专业合作社 | A kind of processing method of big oyster |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2315521C1 (en) * | 2006-07-03 | 2008-01-27 | Олег Иванович Квасенков | Method for manufacturing canned food "soup with oysters" |
| CN101536764B (en) * | 2009-02-25 | 2012-05-30 | 广东海洋大学 | Method for manufacturing oyster delicate flavour sauce |
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Application publication date: 20120215 Assignee: Dongxing Yicheng Food Development Co., Ltd. Assignor: Xu Jin Contract record no.: 2013450000028 Denomination of invention: Seafood condiment and preparation method thereof Granted publication date: 20121226 License type: Exclusive License Record date: 20130502 |
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Granted publication date: 20121226 Termination date: 20181019 |