CN102356842B - Preparation method for shrimp-containing octopus - Google Patents
Preparation method for shrimp-containing octopus Download PDFInfo
- Publication number
- CN102356842B CN102356842B CN2011102757205A CN201110275720A CN102356842B CN 102356842 B CN102356842 B CN 102356842B CN 2011102757205 A CN2011102757205 A CN 2011102757205A CN 201110275720 A CN201110275720 A CN 201110275720A CN 102356842 B CN102356842 B CN 102356842B
- Authority
- CN
- China
- Prior art keywords
- shrimp
- octopus
- rice
- salt
- head
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 241000238413 Octopus Species 0.000 title claims abstract description 72
- 241000238557 Decapoda Species 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 241000209094 Oryza Species 0.000 claims abstract description 45
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 45
- 235000009566 rice Nutrition 0.000 claims abstract description 45
- 239000000463 material Substances 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 26
- 150000003839 salts Chemical class 0.000 claims description 26
- 235000013555 soy sauce Nutrition 0.000 claims description 26
- 239000000203 mixture Substances 0.000 claims description 20
- 241000287828 Gallus gallus Species 0.000 claims description 13
- 235000013330 chicken meat Nutrition 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 13
- 238000012856 packing Methods 0.000 claims description 13
- 235000000346 sugar Nutrition 0.000 claims description 13
- 230000035800 maturation Effects 0.000 claims description 7
- 241000143060 Americamysis bahia Species 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract 2
- 239000000654 additive Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 238000011112 process operation Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
Abstract
The present invention discloses a preparation method for shrimp-containing octopus. According to the method, patterns are formed inside a main raw material of octopus head by cutting; flavored glutinous rice is parboiled to eighty percent cooked; the flavored and stirred rice material and shrimp are filled in the octopus head, and are placed in a cooking box to carry out cooking until the material is cooked; a quick freezing treatment is performed, then a package treatment is performed. According to the present invention, based on catering shrimp rice, the traditional catering technology and the food engineering technology are organically combined; with adopting strict process operation control, the shrimp-containing octopus does not contain any chemical additives and preservatives; the shelf life of the shrimp-containing octopus is one year under a cold preservation condition; the outer skin and meat of the shrimp-containing octopus has elastic taste, the inner stuffing of the shrimp-containing octopus has strong aroma; the shrimp-containing octopus is instant, convenient, nutritious and beautiful; the shrimp-containing octopus provided by the present invention is stored by cold preservation, and can be eaten after simple heating.
Description
Technical field
The present invention relates to a kind ofly have octopus instant, fresh-keeping, delicious, nutrition and gulp down the preparation method of shrimp.
Background technology
Because it is not home cooking that octopus gulps down shrimp, only is confined to some special dining rooms, does not satisfy public demand.
Summary of the invention
The purpose of this invention is to provide a kind of octopus instant, fresh-keeping, delicious, nutrition and gulp down the preparation method of shrimp.
Technical scheme of the present invention is: a kind of octopus gulps down the preparation method of shrimp, first with the primary raw material octopus in front the glutinous rice after face cut-flower, the seasoning steam the 7-8 maturation, pack into and mix rice material and a peeled shrimp, the steam box shortening of packing into through seasoning; Pack after the quick-frozen, its step is as follows:
(1) gulp down the raw material of shrimp by following parts by weight preparation octopus: octopus 26.75, mix rice material 65, fresh shrimp 7, white granulated sugar 0.75, salt 0.3, chickens' extract 0.2, the described rice material of mixing is made by the raw material of following parts by weight: glutinous rice 50, white granulated sugar 0.6, brown sugar 0.3, salt 0.3, dense mouthful of soy sauce 0.4, light soy sauce 0.7;
(2) octopus head, fresh shrimp and white granulated sugar, salt, chickens' extract are stirred and pickle;
(3) glutinous rice was soaked 30 minutes, after filtering with gauze, add white granulated sugar, brown sugar, salt, dense mouth soy sauce and light soy sauce, steam the 7-8 maturation after mixing, make and mix the rice material;
(4) the octopus head is routed up the inside and cut reticulate pattern flower, then will mix the rice material and pack in the octopus head, add two peeled shrimps topmost at thin mouthful of place of octopus head, and peeled shrimp is exposed, make octopus and gulp down shrimp;
(5) octopus is gulped down the shrimp steam box of packing into, under 110-120 ℃ condition, steamed 20-30 minute;
(6) under-35 ℃ condition freezing 20-30 minute, packing after central temperature reaches-18 ℃.
Preferably gulp down the raw material of shrimp in the described step (1) by following parts by weight preparation octopus: octopus 26.75, mix rice material 65, fresh shrimp 7, white granulated sugar 0.75, salt 0.3, chickens' extract 0.2, the described rice material of mixing is made by the raw material of following parts by weight: glutinous rice 50, white granulated sugar 0.6, brown sugar 0.3, salt 0.3, dense mouthful of soy sauce 0.4, light soy sauce 0.7.
The invention has the beneficial effects as follows: the present invention organically combines prior restaurant technology and Food Engineering Development take food and drink peeled shrimp rice as the basis, and the technological operation control through strict does not contain any chemical addition agent and anticorrisive agent, 1 year lower shelf-life of refrigerated condition.Octopus gulps down shrimp crust meat taste strength road, interior filling suffuses an exquisite fragrance all around, again instant, convenient, nutrition, attractive in appearance.Stored under refrigeration of the present invention, simple heating are edible.
The specific embodiment
Embodiment 1
A kind of octopus gulps down the preparation method of shrimp, and its step is as follows:
(1) gulp down the raw material of shrimp by following weight preparation octopus: octopus 26.75 g, mix rice material 65 g, fresh shrimp 7 g, white granulated sugar 0.75 g, salt 0.3 g, chickens' extract 0.2 g, the described rice material of mixing is made by the raw material of following weight: glutinous rice 50 g, white granulated sugar 0.6 g, brown sugar 0.3 g, salt 0.3 g, dense mouthful of soy sauce 0.4 g, light soy sauce 0.7 g;
(2) octopus head, fresh shrimp and white granulated sugar, salt, chickens' extract are stirred and pickle;
(3) glutinous rice was soaked 20 minutes, after filtering with gauze, add white granulated sugar, brown sugar, salt, dense mouth soy sauce and light soy sauce, steam 8 maturations after mixing, make and mix the rice material;
(4) the octopus head is routed up the inside and cut reticulate pattern flower, then will mix the rice material and pack in the octopus head, add two peeled shrimps topmost at thin mouthful of place of octopus head, and peeled shrimp is exposed, make octopus and gulp down shrimp;
(5) octopus is gulped down the shrimp steam box of packing into, under 110 ℃ condition, steamed 20 minutes;
(6) under-35 ℃ condition freezing 20 minutes, packing after central temperature reaches-18 ℃.
Embodiment 2
A kind of octopus gulps down the preparation method of shrimp, and its step is as follows:
(1) gulp down the raw material of shrimp by following weight preparation octopus: octopus 25 g, mix a rice material, fresh shrimp 5 g, white granulated sugar 0.5 g, salt 0.2 g, chickens' extract 0.1 g, the described rice material of mixing is made by the raw material of following weight: glutinous rice 50 g, white granulated sugar 0.5 g, brown sugar 0.2 g, salt 0.2 g, dense mouth soy sauce 0.3 g, light soy sauce 0.5 g;
(2) octopus head, fresh shrimp and white granulated sugar, salt, chickens' extract are stirred and pickle;
(3) glutinous rice was soaked 20 minutes, after filtering with gauze, add white granulated sugar, brown sugar, salt, dense mouth soy sauce and light soy sauce, steam 7 maturations after mixing, make and mix the rice material;
(4) the octopus head is routed up the inside and cut reticulate pattern flower, then will mix the rice material and pack in the octopus head, add two peeled shrimps topmost at thin mouthful of place of octopus head, and peeled shrimp is exposed, make octopus and gulp down shrimp;
(5) octopus is gulped down the shrimp steam box of packing into, under 110 ℃ condition, steamed 20 minutes;
(6) under-35 ℃ condition freezing 20 minutes, packing after central temperature reaches-18 ℃.
Embodiment 3
A kind of octopus gulps down the preparation method of shrimp, and its step is as follows:
(1) gulp down the raw material of shrimp by following weight preparation octopus: octopus 30 g, mix a rice material, fresh shrimp 8 g, white granulated sugar 1 g, salt 0.3 g, chickens' extract 0.2 g, the described rice material of mixing is made by the raw material of following weight: glutinous rice 60 g, white granulated sugar 0.6 g, brown sugar 0.3 g, salt 0.3 g, dense mouth soy sauce 0.4 g, light soy sauce 0.7 g;
(2) octopus head, fresh shrimp and white granulated sugar, salt, chickens' extract are stirred and pickle;
(3) glutinous rice was soaked 30 minutes, after filtering with gauze, add white granulated sugar, brown sugar, salt, dense mouth soy sauce and light soy sauce, steam 8 maturations after mixing, make and mix the rice material;
(4) the octopus head is routed up the inside and cut reticulate pattern flower, then will mix the rice material and pack in the octopus head, add two peeled shrimps topmost at thin mouthful of place of octopus head, and peeled shrimp is exposed, make octopus and gulp down shrimp;
(5) octopus is gulped down the shrimp steam box of packing into, under 120 ℃ condition, steamed 30 minutes;
(6) under-35 ℃ condition freezing 30 minutes, packing after central temperature reaches-18 ℃.
Embodiment 4
A kind of octopus gulps down the preparation method of shrimp, and its step is as follows:
(1) gulp down the raw material of shrimp by following weight preparation octopus: an octopus 25-30 g, mix a rice material, fresh shrimp 5-8 g, white granulated sugar 0.5-1 g, salt 0.2-0.3 g, chickens' extract 0.1-0.2 g, the described rice material of mixing is made by the raw material of following weight: glutinous rice 50-60 g, white granulated sugar 0.5-0.6 g, brown sugar 0.2-0.3 g, salt 0.2-0.3 g, dense mouth soy sauce 0.3-0.4 g, light soy sauce 0.5-0.7 g;
(2) octopus head, fresh shrimp and white granulated sugar, salt, chickens' extract are stirred and pickle;
(3) glutinous rice is soaked 20-30 minute, after filtering with gauze, add white granulated sugar, brown sugar, salt, dense mouth soy sauce and light soy sauce, steam the 7-8 maturation after mixing, make and mix the rice material;
(4) the octopus head is routed up the inside and cut reticulate pattern flower, then will mix the rice material and pack in the octopus head, add two peeled shrimps topmost at thin mouthful of place of octopus head, and peeled shrimp is exposed, make octopus and gulp down shrimp;
(5) octopus is gulped down the shrimp steam box of packing into, under 110-120 ℃ condition, steamed 20-30 minute;
(6) under-35 ℃ condition freezing 20-30 minute, packing after central temperature reaches-18 ℃.
Claims (1)
1. an octopus gulps down the preparation method of shrimp, it is characterized in that its step is as follows:
(1) gulp down the raw material of shrimp by following parts by weight preparation octopus: an octopus 25-30, mix a rice material, fresh shrimp 5-8, white granulated sugar 0.5-1, salt 0.2-0.3, chickens' extract 0.1-0.2, the described rice material of mixing is made by the raw material of following parts by weight: glutinous rice 50-60, white granulated sugar 0.5-0.6, brown sugar 0.2-0.3, salt 0.2-0.3, dense mouth soy sauce 0.3-0.4, light soy sauce 0.5-0.7;
(2) octopus head, fresh shrimp and white granulated sugar, salt, chickens' extract are stirred and pickle;
(3) glutinous rice is soaked 20-30 minute, after filtering with gauze, add white granulated sugar, brown sugar, salt, dense mouth soy sauce and light soy sauce, steam the 7-8 maturation after mixing, make and mix the rice material;
(4) the octopus head is routed up the inside and cut reticulate pattern flower, then will mix the rice material and pack in the octopus head, add two peeled shrimps topmost at thin mouthful of place of octopus head, and peeled shrimp is exposed, make octopus and gulp down shrimp;
(5) octopus is gulped down the shrimp steam box of packing into, under 110-120 ℃ condition, steamed 20-30 minute;
(6) under-35 ℃ condition freezing 20-30 minute, packing after central temperature reaches-18 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102757205A CN102356842B (en) | 2011-09-17 | 2011-09-17 | Preparation method for shrimp-containing octopus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102757205A CN102356842B (en) | 2011-09-17 | 2011-09-17 | Preparation method for shrimp-containing octopus |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102356842A CN102356842A (en) | 2012-02-22 |
| CN102356842B true CN102356842B (en) | 2013-01-30 |
Family
ID=45582267
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102757205A Active CN102356842B (en) | 2011-09-17 | 2011-09-17 | Preparation method for shrimp-containing octopus |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102356842B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103263043B (en) * | 2013-06-04 | 2014-10-22 | 江苏中洋集团股份有限公司 | Preparation method of quick-frozen crocodile food |
| CN104544322A (en) * | 2013-10-24 | 2015-04-29 | 丹东高荣食品有限公司 | Preparation method of octopus flavoring food |
| CN107198156A (en) * | 2017-06-08 | 2017-09-26 | 舟山市齐晟水产有限公司 | A kind of octopus section boiling method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028125A (en) * | 2007-01-30 | 2007-09-05 | 上海大山合集团有限公司 | Mushroom shrimp slices |
| CN101496617A (en) * | 2009-03-10 | 2009-08-05 | 周黎明 | Ice temperature gas regulation fresh-keeping water-cooking minced fish octopus bolus ball |
-
2011
- 2011-09-17 CN CN2011102757205A patent/CN102356842B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028125A (en) * | 2007-01-30 | 2007-09-05 | 上海大山合集团有限公司 | Mushroom shrimp slices |
| CN101496617A (en) * | 2009-03-10 | 2009-08-05 | 周黎明 | Ice temperature gas regulation fresh-keeping water-cooking minced fish octopus bolus ball |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102356842A (en) | 2012-02-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101828677B (en) | Convenient rice food and manufacturing method thereof | |
| CN102578612A (en) | Method for producing spicy chicken product | |
| CN102293410B (en) | Method for making French braised chicken | |
| CN103750354A (en) | Pickled pepper bullfrog processing technology | |
| CN104366442A (en) | Production method of hoisin sauce | |
| CN103598630A (en) | Production method of instant frozen abalone sauce | |
| CN104366571A (en) | Preparation method of tea flavored boiled eggs | |
| CN101317667A (en) | Quick-freezing pork steak foods and preparation thereof | |
| CN102356842B (en) | Preparation method for shrimp-containing octopus | |
| KR20130061799A (en) | Beef bulgogi sauce for improving flavour and preparation method of beef bulgogi using it | |
| KR20030062941A (en) | A chicken processed foodstuffs containing the powder of mulberry leaves | |
| CN103315309A (en) | Cooking method of mutton | |
| CN102640943B (en) | Steamed hepatoprotective fish meat bun and preparation method thereof | |
| CN104247966A (en) | Method for making spicy globefish | |
| CN101352245A (en) | Quick-freezing chicken meat mushroom combined foodstuff and method for producing the same | |
| CN103892309B (en) | A kind of preparation method of steeping the yellow larynx of green pepper yak | |
| CN104351851B (en) | A kind of mountain delicacy flesh of fish large meatball and preparation method thereof | |
| KR20040094043A (en) | the art of cooking for beef-rib soup | |
| CN102429243A (en) | Process for processing bonbon chicken | |
| KR20110037185A (en) | Method of making mixed rice | |
| CN104799324B (en) | A kind of production method with bone and flesh stick | |
| CN104544242A (en) | Large snowflake string and processing method thereof | |
| CN104126814A (en) | Chicken fillets with pickled peppers and preparation method thereof | |
| CN105519866A (en) | Preparation method for quick-frozen Spanish mackerel dumpling | |
| CN102293409A (en) | Method for preparing shredded boneless chicken with heavy seasoning |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Preparation method for shrimp-containing octopus Effective date of registration: 20140821 Granted publication date: 20130130 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co.,Ltd. Registration number: 2014990000685 |
|
| PLDC | Enforcement, change and cancellation of contracts on pledge of patent right or utility model | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20150821 Granted publication date: 20130130 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co.,Ltd. Registration number: 2014990000685 |
|
| PLDC | Enforcement, change and cancellation of contracts on pledge of patent right or utility model | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Preparation method for shrimp-containing octopus Effective date of registration: 20150827 Granted publication date: 20130130 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co.,Ltd. Registration number: 2015990000725 |
|
| PLDC | Enforcement, change and cancellation of contracts on pledge of patent right or utility model | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20160901 Granted publication date: 20130130 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co.,Ltd. Registration number: 2015990000725 |
|
| PLDC | Enforcement, change and cancellation of contracts on pledge of patent right or utility model | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Preparation method for shrimp-containing octopus Effective date of registration: 20160902 Granted publication date: 20130130 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co.,Ltd. Registration number: 2016990000761 |
|
| PLDC | Enforcement, change and cancellation of contracts on pledge of patent right or utility model | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20170907 Granted publication date: 20130130 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co.,Ltd. Registration number: 2016990000761 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Preparation method for shrimp-containing octopus Effective date of registration: 20170913 Granted publication date: 20130130 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co.,Ltd. Registration number: 2017990000838 |
|
| PP01 | Preservation of patent right | ||
| PP01 | Preservation of patent right |
Effective date of registration: 20200525 Granted publication date: 20130130 |
|
| PD01 | Discharge of preservation of patent | ||
| PD01 | Discharge of preservation of patent |
Date of cancellation: 20230525 Granted publication date: 20130130 |