CN103039933A - Formula of seafood marinating spice - Google Patents
Formula of seafood marinating spice Download PDFInfo
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- CN103039933A CN103039933A CN201210556228XA CN201210556228A CN103039933A CN 103039933 A CN103039933 A CN 103039933A CN 201210556228X A CN201210556228X A CN 201210556228XA CN 201210556228 A CN201210556228 A CN 201210556228A CN 103039933 A CN103039933 A CN 103039933A
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- seafood
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- spice
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Abstract
The invention discloses a formula of a seafood marinating spice. The formula is suitable for marinating seafood dishes, such as seafood mollusks and shellfishes, including fresh squid, squilla, greasy back shrimp, conch, neptunea cumingi crosse, freshwater clam, clam, green crab and the like; the formula can meet our diversification requirements on tastes; and with adoption of the formula of the seafood marinating spice, the cooked dishes are fresh and delicious, crispy and tender, and non-greasy during eating for long time.
Description
Technical field
The present invention relates to a kind of flavoring, be specifically related to a kind of seafood stewed flavor prescription.
Background technology
Spices refers to that mainly pepper, cloves, nutmeg, Chinese cassia tree etc. have the tropical plants of aromatic odor or anti-corrosion function, has pleasant aromatic odor, can be used for compound or the mixture of preparing essence.Fragrance applications in cuisines, there has been the history in thousands of years in China.Along with the development in epoch, how we use common spices and modulate our desirable taste for the also more and more polynary change of pursuit of taste of diet, satisfy the one family for the hobby of different tastes, become the problem that many housewifves face.
Summary of the invention
The invention provides a kind of seafood stewed flavor prescription.The present invention is achieved by the following technical solutions:
Seafood stewed flavor prescription, described perfume composition reach separately, and weight is: tsaoko, Chinese prickly ash, each 5 gram of chilli, and Radix Angelicae Sinensis, Radix Glycyrrhizae, each 3 gram of fennel seeds, Amomum cardamomum 4 restrains, spiceleaf 10 grams, anistree 8 grams, cassia bark 2 grams.
Each component in the spices is mixed, in the gauze bag of packing into, tighten sack, be used for modulation halogen soup.
Beneficial effect of the present invention is: seafood stewed flavor prescription of the present invention is applicable to the stew in soy sauce of sea food delicacies, such as seafood software class, shell, enclose shrimp, conch, Neptunea cumingi, extra large melon seeds, clam, cream crab etc. such as Fresh squid, mantis shrimp, base, can satisfy us pursues for the diversification of taste of diet, dish with spices making of the present invention, bright fragrant good to eat, crisp tender suitable, eat for a long time oiliness.
The specific embodiment
Seafood stewed flavor prescription, component reach separately, and weight is: tsaoko, Chinese prickly ash, each 5 gram of chilli, and Radix Angelicae Sinensis, Radix Glycyrrhizae, each 3 gram of fennel seeds, Amomum cardamomum 4 restrains, spiceleaf 10 grams, anistree 8 grams, cassia bark 2 grams.
Each component in the spices is mixed, in the gauze bag of packing into, tighten sack, be used for modulation halogen soup.
Claims (2)
1. the seafood stewed flavor is filled a prescription, and weight is to it is characterized in that reaching separately by described perfume composition: tsaoko, Chinese prickly ash, each 5 gram of chilli, and Radix Angelicae Sinensis, Radix Glycyrrhizae, fennel seeds respectively 3 restrain, and Amomum cardamomum 4 restrains, spiceleaf 10 grams, anistree 8 restrain, and cassia bark 2 restrains.
2. seafood stewed flavor prescription according to claim 1 is characterized in that each component in the spices is mixed, and in the gauze bag of packing into, tightens sack, is used for modulation halogen soup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210556228XA CN103039933A (en) | 2012-12-20 | 2012-12-20 | Formula of seafood marinating spice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210556228XA CN103039933A (en) | 2012-12-20 | 2012-12-20 | Formula of seafood marinating spice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103039933A true CN103039933A (en) | 2013-04-17 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210556228XA Pending CN103039933A (en) | 2012-12-20 | 2012-12-20 | Formula of seafood marinating spice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103039933A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932239A (en) * | 2014-03-24 | 2014-07-23 | 莫荣 | River snail boiled fish with Sichuan pickles and production method thereof |
| CN104382090A (en) * | 2014-11-27 | 2015-03-04 | 汝州市隆中茂食品有限公司 | Preparation method of seafood marinated eggs |
| CN106690137A (en) * | 2017-01-16 | 2017-05-24 | 李秉泽 | Marinating juice for marinating shrimps and crabs, and marinating method |
| CN107307377A (en) * | 2017-07-17 | 2017-11-03 | 江苏永友食品科技有限公司 | A kind of formula of seafood stewed flavor |
| CN108283298A (en) * | 2017-05-25 | 2018-07-17 | 湖北文理学院 | The special flavouring of gingerol derivative culinary art flower clam |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| HU213756B (en) * | 1992-12-18 | 1997-09-29 | Heincz Tibor | General feeling improving drink, hair lotion, muscle triedness and-pain reducing ruling in fluid and process for producing of those |
| CN1792262A (en) * | 2005-12-22 | 2006-06-28 | 扬州馋神食品有限公司 | Air-dried pickled and cured meat processing method |
| CN101103799A (en) * | 2007-06-27 | 2008-01-16 | 张钦革 | Medicated diet stewing in brine, sauce mixing vegetable formula and preparation method thereof |
| CN102429195A (en) * | 2011-10-31 | 2012-05-02 | 张勇 | Complex seasoning capable of removing fishy smell and flavouring |
-
2012
- 2012-12-20 CN CN201210556228XA patent/CN103039933A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| HU213756B (en) * | 1992-12-18 | 1997-09-29 | Heincz Tibor | General feeling improving drink, hair lotion, muscle triedness and-pain reducing ruling in fluid and process for producing of those |
| CN1792262A (en) * | 2005-12-22 | 2006-06-28 | 扬州馋神食品有限公司 | Air-dried pickled and cured meat processing method |
| CN101103799A (en) * | 2007-06-27 | 2008-01-16 | 张钦革 | Medicated diet stewing in brine, sauce mixing vegetable formula and preparation method thereof |
| CN102429195A (en) * | 2011-10-31 | 2012-05-02 | 张勇 | Complex seasoning capable of removing fishy smell and flavouring |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932239A (en) * | 2014-03-24 | 2014-07-23 | 莫荣 | River snail boiled fish with Sichuan pickles and production method thereof |
| CN104382090A (en) * | 2014-11-27 | 2015-03-04 | 汝州市隆中茂食品有限公司 | Preparation method of seafood marinated eggs |
| CN106690137A (en) * | 2017-01-16 | 2017-05-24 | 李秉泽 | Marinating juice for marinating shrimps and crabs, and marinating method |
| CN108283298A (en) * | 2017-05-25 | 2018-07-17 | 湖北文理学院 | The special flavouring of gingerol derivative culinary art flower clam |
| CN107307377A (en) * | 2017-07-17 | 2017-11-03 | 江苏永友食品科技有限公司 | A kind of formula of seafood stewed flavor |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130417 |