CN102423058A - Sauce for baked shellfish food and processing method thereof - Google Patents
Sauce for baked shellfish food and processing method thereof Download PDFInfo
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- CN102423058A CN102423058A CN2011104120155A CN201110412015A CN102423058A CN 102423058 A CN102423058 A CN 102423058A CN 2011104120155 A CN2011104120155 A CN 2011104120155A CN 201110412015 A CN201110412015 A CN 201110412015A CN 102423058 A CN102423058 A CN 102423058A
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- pericarpium zanthoxyli
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Abstract
The invention discloses a sauce for baked shellfish food and a processing method thereof, and the method comprises the following procedures: boiling a secret sauce, preparing mashed garlic vermicelli auxiliary materials, selectively preparing main materials, cutting the main materials, baking and discharging from an oven. The baked shellfish seafood mainly comprises various fresh seafood such as fan shell, oyster, fresh scallop, and the like; mashed garlic and vermicelli are used as auxiliary materials. a secret sauce boiled by nearly 30 perfumes of oyster oil, tsaoko fruit, anise, myrcia, passion fruit, radix angelicae, cardamom, cassia, corsvenor momordica fruit, pepper and the like, and Chinese herbal medicines is used as a seasoning; charcoal fire is used for baking; the meat is tender and tasty, has rich nutrition, and can prevent allergy.
Description
Technical field
The present invention relates to a kind of food and use the sauce technical field, relate in particular to roasting shellfish food with sauce and processing method thereof.
Background technology
The Shellfish product is rich in nutrients such as protein, calcareous, irony, is the traditional marine products of China.In recent years, the Along with people's growth in the living standard, though the dining table of going on people that the shell seafood products are more and more frequent is the delicious allergic reaction that also is prone to cause special population of seashell products.But people have no longer satisfied single having enough to eat and wear now, more are to pursue color, also want nutritious and can not bring actual bodily harm.
Summary of the invention
In order to overcome above-mentioned defective, the invention provides a kind of roasting shellfish food with sauce and processing method thereof.
For realizing above-mentioned purpose, the technical scheme that the present invention adopts is following:
A kind of roasting shellfish food is used sauce, and it comprises tsaoko, cassia bark, and anise, cloves, spiceleaf, fragrant fruit, cool in vain, nutmeg, fennel seeds, Radix Glycyrrhizae, cardamom, galingal, the root of Dahurain angelica, than fore-telling, three how, spirit grass, pericarpium zanthoxyli schinifolii, Lysimachia sikokiana, hawthorn, dried flower green pepper, dried orange peel, anise, fragrant sand, Momordica grosvenori.
Tsaoko, cassia bark, anise, cloves, spiceleaf, fragrant fruit, cool in vain; Nutmeg, fennel seeds, Radix Glycyrrhizae, cardamom, galingal, the root of Dahurain angelica; Than foretelling, three how, spirit grass, pericarpium zanthoxyli schinifolii, Lysimachia sikokiana, hawthorn; Chinese prickly ash, dried orange peel, anise, ginger, fragrant sand, the weight proportion of Momordica grosvenori are 30: 30: 50: 50: 20: 80: 100: 60: 90: 200: 150: 400: 250: 100: 150: 250: 150: 120: 120: 125: 75: 150: 160: 300: 125.
Ginger, living garlic, Pericarpium Zanthoxyli, the weight proportion of shallot are 5: 5: 2: 1.
The processing method of the said sauce of a kind of production claim 1, it may further comprise the steps:
(1) press the certain mass proportioning and prepare tsaoko, cassia bark, anise, cloves, spiceleaf, fragrant fruit, cool in vain, nutmeg, fennel seeds; Radix Glycyrrhizae, cardamom, galingal, the root of Dahurain angelica, than fore-telling, three how, spirit grass, pericarpium zanthoxyli schinifolii, Lysimachia sikokiana; Hawthorn, the dried flower green pepper, dried orange peel, anise, ginger, fragrant sand, Momordica grosvenori, and smash to pieces.
(2) with rusting heat to 190 ℃～210 ℃, cool 80 ℃～100 ℃ then,
(3) put into ginger, living garlic, Pericarpium Zanthoxyli, shallot drains,
(4) tsaoko after adding is smashed to pieces, cassia bark, anise, cloves, spiceleaf, fragrant fruit, cool in vain, nutmeg, fennel seeds, Radix Glycyrrhizae; Cardamom, galingal, the root of Dahurain angelica, than fore-telling, three how, spirit grass, pericarpium zanthoxyli schinifolii, Lysimachia sikokiana, hawthorn; The dried flower green pepper, dried orange peel, anise, ginger, fragrant sand, Momordica grosvenori stirs, and fries fragrant
(5) pour soy sauce, consumption juice into,
(6) at high temperature add liquor, close fire, be cooled to sauce,
(7) in sauce, add water, vigorous fire boils the little fire in back and endured slowly 30～45 minutes, becomes dip after adding salt, monosodium glutamate, the cooking wine seasoning.
Described liquor is strong, colourless liquor distilled from sorghum.
The ratio of described sauce and water is 2～3: 20.
The invention has the beneficial effects as follows: the invention provides a kind of secret system sauce of Chinese herbal medicine cause allergic reaction of suppressing, through the charcoal fire barbecue, meat is tender deliciously, nutritious can to prevent allergy again.
The specific embodiment
Through following examples the present invention is further specified:
Embodiment 1:
1, choosing is equipped with the dip material: tsaoko 10-50 gram, cassia bark 10-50 gram, anistree 50-100 gram, cloves 50-100 gram, spiceleaf 10-50 gram, fragrant fruit 50-200 gram; White cool 100-150 gram, nutmeg 30-90 gram, fennel seeds 100-200 gram, Radix Glycyrrhizae 300-500 gram, cardamom 100-200 gram; Galingal 100-500 gram, root of Dahurain angelica 200-400 gram, than foretelling the 100-300 gram, three 100-200 grams how, clever careless 200-300 gram; Pericarpium zanthoxyli schinifolii 100-200 gram, Lysimachia sikokiana 50-200 gram, hawthorn 50-100 gram, Chinese prickly ash 100-200 gram, orange peel 50-100 gram; Anise 100-200 gram, ginger 100-200 gram, fragrant sand 200-500 gram, Momordica grosvenori 100-150 gram, rapeseed oil 100-200 gram; Shallot 50-100 gram, living garlic 150-200 gram,, soy sauce 200-300 gram, consumption juice 300-500 gram;
2, the secret system sauce of preparation:, put into ginger 50 grams, living garlic 50 grams after cooling to 80% then earlier with vegetable seed rusting heat; Pericarpium zanthoxyli schinifolii 20 gram, shallot 10 grams are all put into after after waiting to drain above-mentioned dried batching being smashed to pieces and are stirred; Pour soy sauce, consumption juice into after frying perfume (or spice); At high temperature put into strong, colourless liquor distilled from sorghum at last and close fire, after the cooling, secret system sauce;
3, boil secret system dip: get secret system sauce 200-300 gram, water 1000-2000 gram, vigorous fire boil the back and endure 40 minutes slowly also with becoming secret system dip after the seasonings such as salt, monosodium glutamate, cooking wine with little fire;
4, select fresh scallops, clear water is cleaned, and dissects with sharp knife " ten " word, removes internal organ, cleans to drain, get 12 subsequent use, prepare 12 parts in garlic solvent bean vermicelli, each 20-30 restrains, and is subsequent use.Spice 20-30 gram, hot red pepper 15-30 restrains chopping, salad oil 15-25 gram, the 15-20 gram chopping of garlic end, subsequent use, get secret system dip 1000 grams, subsequent use.
5, get baking tray and clean and to dry, 12 scallops are sequenced successively, place on the charcoal fire; Big fire adds a small amount of salad oil while baking, roasting to 7 minutes when ripe, the time is about 15 minutes, and ready 12 portions of garlic solvent beans vermicelli are put into scallop, spreads a little hot red pepper grain in the above;
6, get secret system dip with soup ladle and pour in the scallop, charcoal fire moderate heat barbecue 3 minutes, take out sabot roasting scallop.
Embodiment 2:
Present embodiment step 1-3 is identical with embodiment 1.
4, select fresh and alive living oyster, clear water is cleaned, and dissects with sharp knife " ten " word, removes internal organ, cleans to drain, get 12 subsequent use, prepare 12 parts in garlic solvent bean vermicelli, each 20-30 restrains, and is subsequent use.
Spice 20-30 gram, hot red pepper 15-30 restrains chopping, salad oil 15-25 gram, the 15-20 gram chopping of garlic end, subsequent use.Get secret system dip 1000 grams, subsequent use.
5, get baking tray and clean and to dry, 12 living oysters are sequenced successively, place on the charcoal fire; Big fire adds a small amount of salad oil while baking, roasting ripe to 7 minutes, the time is about 15 minutes, and ready 12 portions of garlic solvent beans vermicelli are put into living oyster, spreads a little hot red pepper grain in the above;
6, get secret system dip with soup ladle and pour in the living oyster, charcoal fire moderate heat barbecue 3 minutes, take out sabot roasting living oyster.
Embodiment 3:
Present embodiment step 1-3 is identical with embodiment 1.
4, select fresh and alive belt, clear water is cleaned, and dissects with sharp knife " ten " word, removes internal organ, clean draining, get 12 subsequent use.Prepare 12 parts in garlic solvent bean vermicelli, each 20-30 gram, subsequent use.Spice 20-30 gram, hot red pepper 15-30 restrains chopping, salad oil 15-25 gram, the 15-20 gram chopping of garlic end, subsequent use.Get secret system dip 1000 grams, subsequent use.
5, get baking tray and clean and to dry, 12 belts are sequenced successively, place on the charcoal fire; Big fire adds a small amount of salad oil while baking, roasting ripe to 7 minutes, the time is about 15 minutes, and ready 12 portions of garlic solvent beans vermicelli are put into belt, spreads a little hot red pepper grain in the above;
6, get secret system dip with soup ladle and pour in the belt, charcoal fire moderate heat barbecue 3 minutes, take out sabot roasting belt of the present invention.
The present invention is in order to tsaoko, anise, spiceleaf; Fragrant fruit, the root of Dahurain angelica, cardamom; Cassia bark, Momordica grosvenori, the secret system sauce that nearly 30 kinds of spices such as Chinese prickly ash become with Chinese herbal medicine decoction is condiment; Various fresh and alive seafood such as scallop, living oyster, belt are roasted through charcoal fire, are equipped with the disclosed sauce of the present invention, and meat is tender deliciously, nutritious can to prevent allergy again.
It should be noted that; Although the present invention is to be described in detail and to illustrate with reference to the specific embodiment; But and do not mean that the present invention is limited to the embodiment of these descriptions; Those skilled in the art can therefrom derive many different variants, and they will be covered in the true spirit and scope of claim of the present invention.
Claims (7)
1. a roasting shellfish food is used sauce, it is characterized in that it comprises ginger, living garlic, Pericarpium Zanthoxyli, shallot, tsaoko, cassia bark, anise; Cloves, spiceleaf, fragrant fruit, cool in vain, nutmeg, fennel seeds, Radix Glycyrrhizae, cardamom; Galingal, the root of Dahurain angelica, than fore-telling, three how, spirit grass, pericarpium zanthoxyli schinifolii, Lysimachia sikokiana, hawthorn; The dried flower green pepper, dried orange peel, anise, fragrant sand, Momordica grosvenori, soy sauce, consumption juice, liquor.
2. a kind of roasting shellfish food according to claim 1 is used sauce, it is characterized in that tsaoko, cassia bark, anise, cloves, spiceleaf; Fragrant fruit, cool in vain, nutmeg, fennel seeds, Radix Glycyrrhizae; Cardamom, galingal, the root of Dahurain angelica, than fore-telling, three how; The spirit grass, pericarpium zanthoxyli schinifolii, Lysimachia sikokiana, hawthorn, Chinese prickly ash; Dried orange peel, anise, ginger, fragrant sand, the weight proportion of Momordica grosvenori are 30: 30: 50: 50: 20: 80: 100: 60: 90: 200: 150: 400: 250: 100: 150: 250: 150: 120: 120: 125: 75: 150: 160: 300: 125.
3. a kind of roasting shellfish food according to claim 1 is used sauce, it is characterized in that ginger, living garlic, and Pericarpium Zanthoxyli, the weight proportion of shallot are 5: 5: 2: 1.
4. processing method of producing the said sauce of claim 1 is characterized in that it may further comprise the steps:
(1) press the certain mass proportioning and prepare tsaoko, cassia bark, anise, cloves, spiceleaf, fragrant fruit, cool in vain, nutmeg, fennel seeds; Radix Glycyrrhizae, cardamom, galingal, the root of Dahurain angelica, than fore-telling, three how, spirit grass, pericarpium zanthoxyli schinifolii, Lysimachia sikokiana; Hawthorn, the dried flower green pepper, dried orange peel, anise, ginger, fragrant sand, Momordica grosvenori, and smash to pieces.
(2) with rusting heat to 190 ℃～210 ℃, cool 80 ℃～100 ℃ then,
(3) put into ginger, living garlic, Pericarpium Zanthoxyli, shallot drains,
(4) tsaoko after adding is smashed to pieces, cassia bark, anise, cloves, spiceleaf, fragrant fruit, cool in vain, nutmeg, fennel seeds, Radix Glycyrrhizae; Cardamom, galingal, the root of Dahurain angelica, than fore-telling, three how, spirit grass, pericarpium zanthoxyli schinifolii, Lysimachia sikokiana, hawthorn; The dried flower green pepper, dried orange peel, anise, ginger, fragrant sand, Momordica grosvenori stirs, and fries fragrant
(5) pour soy sauce, consumption juice into,
(6) at high temperature add liquor, close fire, be cooled to sauce,
(7) in sauce, add water, vigorous fire boils the little fire in back and endured slowly 30～45 minutes, becomes dip after adding salt, monosodium glutamate, the cooking wine seasoning.
5. the processing method of the said sauce of production claim 1 according to claim 4,, it is characterized in that described liquor is strong, colourless liquor distilled from sorghum.
6. the processing method of the said sauce of production claim 1 according to claim 4, the ratio that it is characterized in that described sauce and water is 2～3: 20.
7. the processing method of the said sauce of production claim 1 according to claim 4 is characterized in that described tsaoko, cassia bark, anise, cloves, spiceleaf; Fragrant fruit, cool in vain, nutmeg, fennel seeds, Radix Glycyrrhizae; Cardamom, galingal, the root of Dahurain angelica, than fore-telling, three how; The spirit grass, pericarpium zanthoxyli schinifolii, Lysimachia sikokiana, hawthorn, Chinese prickly ash; Dried orange peel, anise, ginger, fragrant sand, the weight proportion of Momordica grosvenori are 30: 30: 50: 50: 20: 80: 100: 60: 90: 200: 150: 400: 250: 100: 150: 250: 150: 120: 120: 125: 75: 150: 160: 300: 125.
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| CN2011104120155A CN102423058A (en) | 2011-12-06 | 2011-12-06 | Sauce for baked shellfish food and processing method thereof |
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| CN2011104120155A CN102423058A (en) | 2011-12-06 | 2011-12-06 | Sauce for baked shellfish food and processing method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845772A (en) * | 2012-09-16 | 2013-01-02 | 日照昌华海产食品有限公司 | Method for preparing hypoallergenic dried fish by using fish bone element |
| CN104323194A (en) * | 2014-11-08 | 2015-02-04 | 淮南宜生食品有限公司 | Instant starch vermicelli seasoning with flavor of psidium guajava and soybean paste and preparation method of instant starch vermicelli seasoning |
| CN106418450A (en) * | 2016-09-23 | 2017-02-22 | 莫丽婷 | Oyster roasting sauce and preparation method thereof |
| CN108260766A (en) * | 2016-12-31 | 2018-07-10 | 唐晓浪 | A kind of halogen material formula |
| CN110521990A (en) * | 2019-08-07 | 2019-12-03 | 乳山市虹洋食品有限公司 | A kind of health care seafood fishing sauce flavouring of sour-sweet taste |
| CN110679895A (en) * | 2019-06-18 | 2020-01-14 | 烟台欣和企业食品有限公司 | Composite oyster sauce and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1817229A (en) * | 2006-03-16 | 2006-08-16 | 王艺龙 | Production of dried beef |
| CN101991077A (en) * | 2009-08-20 | 2011-03-30 | 金君 | Soup-free hot pot-hot pot taste seasonings |
-
2011
- 2011-12-06 CN CN2011104120155A patent/CN102423058A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1817229A (en) * | 2006-03-16 | 2006-08-16 | 王艺龙 | Production of dried beef |
| CN101991077A (en) * | 2009-08-20 | 2011-03-30 | 金君 | Soup-free hot pot-hot pot taste seasonings |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845772A (en) * | 2012-09-16 | 2013-01-02 | 日照昌华海产食品有限公司 | Method for preparing hypoallergenic dried fish by using fish bone element |
| CN102845772B (en) * | 2012-09-16 | 2015-01-14 | 山东昌华实业发展有限公司 | Method for preparing hypoallergenic dried fish by using fish bone element |
| CN104323194A (en) * | 2014-11-08 | 2015-02-04 | 淮南宜生食品有限公司 | Instant starch vermicelli seasoning with flavor of psidium guajava and soybean paste and preparation method of instant starch vermicelli seasoning |
| CN104323194B (en) * | 2014-11-08 | 2016-03-30 | 淮南宜生食品有限公司 | Instant vermicelli flavoring of a kind of red heart sweet soya sauce fragrance and preparation method thereof |
| CN106418450A (en) * | 2016-09-23 | 2017-02-22 | 莫丽婷 | Oyster roasting sauce and preparation method thereof |
| CN108260766A (en) * | 2016-12-31 | 2018-07-10 | 唐晓浪 | A kind of halogen material formula |
| CN110679895A (en) * | 2019-06-18 | 2020-01-14 | 烟台欣和企业食品有限公司 | Composite oyster sauce and preparation method thereof |
| CN110521990A (en) * | 2019-08-07 | 2019-12-03 | 乳山市虹洋食品有限公司 | A kind of health care seafood fishing sauce flavouring of sour-sweet taste |
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Application publication date: 20120425 |