CN103919177A - Processing technique for sousing sea snail slices - Google Patents
Processing technique for sousing sea snail slices Download PDFInfo
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- CN103919177A CN103919177A CN201410181017.1A CN201410181017A CN103919177A CN 103919177 A CN103919177 A CN 103919177A CN 201410181017 A CN201410181017 A CN 201410181017A CN 103919177 A CN103919177 A CN 103919177A
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- conch
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- slices
- sauce
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- 238000000034 method Methods 0.000 title claims abstract description 27
- 238000012545 processing Methods 0.000 title claims abstract description 22
- 241001374849 Liparis atlanticus Species 0.000 title abstract 8
- 239000000843 powder Substances 0.000 claims abstract description 37
- 235000015067 sauces Nutrition 0.000 claims abstract description 30
- 238000003756 stirring Methods 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 18
- 241000237509 Patinopecten sp. Species 0.000 claims abstract description 18
- 235000020637 scallop Nutrition 0.000 claims abstract description 18
- 235000019534 high fructose corn syrup Nutrition 0.000 claims abstract description 16
- 235000021419 vinegar Nutrition 0.000 claims abstract description 10
- 239000000052 vinegar Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- 235000009566 rice Nutrition 0.000 claims abstract description 9
- 239000002562 thickening agent Substances 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 238000009938 salting Methods 0.000 claims description 26
- 235000011194 food seasoning agent Nutrition 0.000 claims description 18
- 238000002360 preparation method Methods 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 16
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 8
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 8
- 240000008574 Capsicum frutescens Species 0.000 claims description 8
- 239000001390 capsicum minimum Substances 0.000 claims description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 8
- 239000004223 monosodium glutamate Substances 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 230000000717 retained effect Effects 0.000 abstract description 2
- 238000005303 weighing Methods 0.000 abstract 2
- MXNRLFUSFKVQSK-UHFFFAOYSA-N 2-Amino-6-(trimethylazaniumyl)hexanoate Chemical compound C[N+](C)(C)CCCCC(N)C([O-])=O MXNRLFUSFKVQSK-UHFFFAOYSA-N 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 6
- 229940088594 vitamin Drugs 0.000 description 6
- 229930003231 vitamin Natural products 0.000 description 6
- 235000013343 vitamin Nutrition 0.000 description 6
- 239000011782 vitamin Substances 0.000 description 6
- 150000003722 vitamin derivatives Chemical class 0.000 description 6
- 230000001055 chewing effect Effects 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 238000005554 pickling Methods 0.000 description 5
- 238000003754 machining Methods 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 238000011282 treatment Methods 0.000 description 3
- 229910052736 halogen Inorganic materials 0.000 description 2
- 150000002367 halogens Chemical class 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a processing technique for sousing sea snail slices. The processing technique comprises the followings steps: step (1), weighing all raw materials including high fructose corn syrup, white soybean sauce, mirin, scallop powder, rice vinegar and water in percentage by weight to prepare a flavoring base solution, and then fully and uniformly stirring; step (2), sousing the sea snail slices into the flavoring base solution, and periodically stirring to obtain primarily-soused sea snail slices; step (3), weighing all the raw materials including thick chilli sauce, pepper slices, salt, gourmet powder, the scallop powder, mashed garlic, a thickening agent, laminine powder, sweet chilli powder and the high fructose corn syrup in percentage by weight to prepare a sauce material, then fully and uniformly stirring, heating and cooling; and step (4), mixing and stirring the primarily-soused sea snail slices and the sauce material, packing, sealing and standing. In the sea snail slices provided by the invention, the nutrient substances sensitive to temperature in the sea snail slices are farthest retained and the sea snail slices are free of raw taste and have fresh and tender taste and flavor.
Description
Technical field
The present invention relates to a kind of food processing technology, particularly, relate to a kind of salting processing technique of conch sheet.
Background technology
Conch has very high nutritive value and processing potentiality as the important high protein marine product of a class, but conch volume is not of uniform size, edible part less with the development of shortcoming seriously the restricted conch processing such as fishy smell is heavier.
(publication number is CN1751602A to patent documentation, open day is on March 29th, 2006) processing method that a kind of halogen steams fist spiral shell is disclosed, the method first adopts the method for poach to carry out slaking, then spiral shell meat is cut, and mix and stir with condiment, finally connect halogen and pack.Because the method has been used poach, the high temperature of 100 ℃ causes having destroyed part nutriment.
(publication number is CN103238879A to patent documentation, open day is on 08 14th, 2013) a kind of processing method of instant seasoning conch sheet disclosed, comprise the following steps: adopt water blancing to carry out pretreatment of raw material, the making beating of spiral shell meat, first in temperature, be 120-140 ℃ and carry out twice expanding treatment, then in temperature, be 130-200 ℃ and carry out three expanding treatments.The method is owing to having used 100 ℃ of above high temperature puffings, and expanded for up to 60-90min, causes having destroyed the thermally sensitive nutriment of part.
In prior art, the method that also has some other conch processing, such as fried and pickle, frying technological process by conch raw material through fried, boiling seasoning, oven dry, slicing treatment, because fried temperature is often greater than 100 ℃, thermally sensitive nutritional labeling retains undesirable, and such as vitamin is very easily damaged, and mouthfeel does not have elasticity; The salting processing technique of tradition aquatic products is confined to simple method for salting, and preserved materials be take salt, alcohol, soy sauce, vinegar etc. as main, its taste aspect, pickled the limitation of product traditional handicraft method, fishy smell is still heavier, and mouthfeel is not fresh and tender, and the color and luster of whole product is dim.Just because of the limitation in this traditional handicraft, make to be necessary to develop a kind of processing technology of new conch sheet, to retain to greatest extent the rich and varied nutriment of conch sheet, embody the fresh and tender local flavor of mouthfeel of aquatic products self simultaneously, expand edible crowd.
Summary of the invention
The salting processing technique that the object of the invention is to overcome the defect of above-mentioned prior art existence and a kind of conch sheet is provided, conch sheet provided by the invention has not only retained thermally sensitive nutriment in conch sheet to greatest extent, and there is no fishy smell, there is fresh and tender mouthfeel and local flavor.
Object of the present invention is achieved through the following technical solutions, and a kind of salting processing technique of conch sheet, comprises the following steps:
Liquid at the bottom of step (1) preparation seasoning
By following percentage by weight, take each raw material: the water of HFCS 20～30%, bechamel 15～20%, taste pouring 2～5%, scallop powder 0.5～1.5%, rice vinegar 3～8%, surplus, then fully stirs evenly;
Step (2) is pickled
Conch sheet is placed at the bottom of described seasoning and is pickled in liquid, and salting period, more than 16 hours, is pickled temperature below 10 ℃, and regularly stirs, and obtains the conch sheet that just salts down;
Step (3) preparation sauce
By following percentage by weight, take each raw material: the HFCS of thick chilli sauce 40-45%, capsicum sheet 1-3%, salt 3-7%, monosodium glutamate 0.2-0.8%, scallop powder 1-5%, mashed garlic 10-15%, thickener 0.5-1.5%, kelp fine powder 1-3%, pimento powder 1-2%, surplus, then fully stir evenly, be heated to 88-90 ℃, cooling;
Step (4) by described conch sheet and the described sauce of just salting down by weight (3-5): 1 ratio carries out mix and blend, it is airtight, standing to pack, and obtains.
Preferably, in step (1), by following percentage by weight, take liquid at the bottom of each raw material preparation seasoning: HFCS 23%, bechamel 18%, taste drench 3%, the water of scallop powder 1%, rice vinegar 5%, surplus.
Preferably, in step (2), every 2 hours, stir once.
Preferably, in step (3), by following percentage by weight, take each raw material preparation sauce: thick chilli sauce 41%, capsicum sheet 2%, salt 5%, monosodium glutamate 0.5%, scallop powder 3%, mashed garlic 12%, thickener 1%, kelp fine powder 2%, pimento powder 1.5%.
Preferably, in step (4), by salting down at the beginning of described, conch sheet and described sauce carry out mix and blend by weight the ratio of 4:1.
Compared with prior art, the present invention has following beneficial effect: through analysis and the research to conch sheet aquatic products monopolizing characteristic, at the bottom of adopting the seasoning of special allotment, liquid is tentatively pickled conch sheet, and then adopt the sauce of secret to proceed in confined conditions to pickle to the conch sheet of tentatively pickling, by above-mentioned method for salting, not only can thoroughly remove fishy smell, and avoided the use of high temperature, be conducive to the reservation to the nutriment of sensitive, such as meeting the vitamin of high temperature destructible, make mouthfeel fresh and tender, after chewing carefully, manifest gradually the deliciousness of end taste, broken the eating method of traditional conch, expanded edible crowd.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described in detail.Following examples will contribute to those skilled in the art further to understand the present invention, but not limit in any form the present invention.It should be pointed out that to those skilled in the art, without departing from the inventive concept of the premise, can also make some distortion and improvement.These all belong to protection scope of the present invention.
Embodiment 1
The present embodiment relates to a kind of salting processing technique of conch sheet, comprises the following steps:
Liquid at the bottom of step (1) preparation seasoning
By following percentage by weight, take each raw material: HFCS 20%, bechamel 18%, taste pouring 5%, scallop powder 0.5%, rice vinegar 5%, the water of surplus, then fully stirs evenly;
Step (2) is pickled
Conch sheet is placed at the bottom of seasoning and is pickled in liquid, and salting period is 24 hours, and pickling temperature is 10 ℃, and stirs once every 2 hours, obtains the conch sheet that just salts down;
Step (3) preparation sauce
By following percentage by weight, take each raw material: thick chilli sauce 40%, capsicum sheet 2%, salt 7%, monosodium glutamate 0.2%, scallop powder 3%, mashed garlic 15%, thickener 0.5%, kelp fine powder 2%, pimento powder 2%, the HFCS of surplus, then fully stirs evenly, and is heated to 90 ℃, cooling;
Step (4) by just salt down conch sheet and sauce by weight the ratio of 3:1 carry out mix and blend, pack airtight, standing.
Compare with traditional conch machining process, the conch sheet that the present embodiment provides, without fishy smell, has been avoided the use of high temperature, and the nutrition contents such as vitamin are high, and mouthfeel is fresh and tender, manifests gradually the deliciousness of end taste after chewing carefully.
Embodiment 2
The present embodiment relates to a kind of salting processing technique of conch sheet, comprises the following steps:
Liquid at the bottom of step (1) preparation seasoning
By following percentage by weight, take each raw material: HFCS 25%, bechamel 20%, taste pouring 2%, scallop powder 1.0%, rice vinegar 8%, the water of surplus, then fully stirs evenly;
Step (2) is pickled
Conch sheet is placed at the bottom of seasoning and is pickled in liquid, and salting period is 20 hours, and pickling temperature is 5 ℃, and stirs once every 2 hours, obtains the conch sheet that just salts down;
Step (3) preparation sauce
By following percentage by weight, take each raw material: thick chilli sauce 42%, capsicum sheet 3%, salt 3%, monosodium glutamate 0.5%, scallop powder 5%, mashed garlic 10%, thickener 1%, kelp fine powder 3%, pimento powder 1%, the HFCS of surplus, then fully stirs evenly, and is heated to 89 ℃, cooling;
Step (4) by just salt down conch sheet and sauce by weight the ratio of 4:1 carry out mix and blend, pack airtight, standing.
Compare with traditional conch machining process, the conch sheet that the present embodiment provides, without fishy smell, has been avoided the use of high temperature, and the nutrition contents such as vitamin are high, and mouthfeel is fresh and tender, manifests gradually the deliciousness of end taste after chewing carefully.
Embodiment 3
The present embodiment relates to a kind of salting processing technique of conch sheet, comprises the following steps:
Liquid at the bottom of step (1) preparation seasoning
By following percentage by weight, take each raw material: HFCS 30%, bechamel 15%, taste pouring 3%, scallop powder 1.5%, rice vinegar 3%, the water of surplus, then fully stirs evenly;
Step (2) is pickled
Conch sheet is placed at the bottom of seasoning and is pickled in liquid, and salting period is 16 hours, and pickling temperature is 2 ℃, and stirs once every 2 hours, obtains the conch sheet that just salts down;
Step (3) preparation sauce
By following percentage by weight, take each raw material: thick chilli sauce 45%, capsicum sheet 1%, salt 5%, monosodium glutamate 0.8%, scallop powder 1%, mashed garlic 13%, thickener 1.5%, kelp fine powder 1%, pimento powder 1.5%, the HFCS of surplus, then fully stirs evenly, and is heated to 88 ℃, cooling;
Step (4) by just salt down conch sheet and sauce by weight the ratio of 5:1 carry out mix and blend, pack airtight, standing.
Compare with traditional conch machining process, the conch sheet that the present embodiment provides, without fishy smell, has been avoided the use of high temperature, and the nutrition contents such as vitamin are high, and mouthfeel is fresh and tender, manifests gradually the deliciousness of end taste after chewing carefully.
Embodiment 4
The present embodiment relates to a kind of salting processing technique of conch sheet, comprises the following steps:
Liquid at the bottom of step (1) preparation seasoning
By following percentage by weight, take liquid at the bottom of each raw material preparation seasoning: HFCS 23%, bechamel 18%, taste drench 3%, scallop powder 1%, rice vinegar 5%, the water of surplus;
Step (2) is pickled
Conch sheet is placed at the bottom of seasoning and is pickled in liquid, and salting period is 20 hours, and pickling temperature is 0 ℃, and stirs once every 2 hours, obtains the conch sheet that just salts down;
Step (3) preparation sauce
By following percentage by weight, take each raw material: by following percentage by weight, take each raw material preparation sauce: thick chilli sauce 41%, capsicum sheet 2%, salt 5%, monosodium glutamate 0.5%, scallop powder 3%, mashed garlic 12%, thickener 1%, kelp fine powder 2%, pimento powder 1.5%, the HFCS of surplus, then fully stirs evenly, be heated to 88-90 ℃, cooling;
Step (4) by just salt down conch sheet and sauce by weight the ratio of 4:1 carry out mix and blend, pack airtight, standing.
Compare with traditional conch machining process, the conch sheet that the present embodiment provides, without fishy smell, has been avoided the use of high temperature, and the nutrition contents such as vitamin are high, and mouthfeel is fresh and tender, manifests gradually the deliciousness of end taste after chewing carefully.
Above specific embodiments of the invention are described.It will be appreciated that, the present invention is not limited to above-mentioned specific implementations, and those skilled in the art can make various distortion or modification within the scope of the claims, and this does not affect flesh and blood of the present invention.
Claims (5)
1. a salting processing technique for conch sheet, is characterized in that, comprises the following steps:
Liquid at the bottom of step (1) preparation seasoning
By following percentage by weight, take each raw material: the water of HFCS 20～30%, bechamel 15～20%, taste pouring 2～5%, scallop powder 0.5～1.5%, rice vinegar 3～8%, surplus, then fully stirs evenly;
Step (2) is pickled
Conch sheet is placed at the bottom of described seasoning and is pickled in liquid, and salting period, more than 16 hours, is pickled temperature below 10 ℃, and regularly stirs, and obtains the conch sheet that just salts down;
Step (3) preparation sauce
By following percentage by weight, take each raw material: the HFCS of thick chilli sauce 40-45%, capsicum sheet 1-3%, salt 3-7%, monosodium glutamate 0.2-0.8%, scallop powder 1-5%, mashed garlic 10-15%, thickener 0.5-1.5%, kelp fine powder 1-3%, pimento powder 1-2%, surplus, then fully stir evenly, be heated to 88-90 ℃, cooling;
Step (4) by described conch sheet and the described sauce of just salting down by weight (3-5): 1 ratio carries out mix and blend, it is airtight, standing to pack, and obtains.
2. the salting processing technique of a kind of conch sheet according to claim 1, it is characterized in that, in step (1), by following percentage by weight, take liquid at the bottom of each raw material preparation seasoning: HFCS 23%, bechamel 18%, taste drench 3%, the water of scallop powder 1%, rice vinegar 5%, surplus.
3. the salting processing technique of a kind of conch sheet according to claim 1, is characterized in that, in step (2), every 2 hours, stirs once.
4. the salting processing technique of a kind of conch sheet according to claim 1, it is characterized in that, in step (3), by following percentage by weight, take each raw material preparation sauce: thick chilli sauce 41%, capsicum sheet 2%, salt 5%, monosodium glutamate 0.5%, scallop powder 3%, mashed garlic 12%, thickener 1%, kelp fine powder 2%, pimento powder 1.5%.
5. the salting processing technique of a kind of conch sheet according to claim 1, is characterized in that, in step (4), by salting down at the beginning of described, conch sheet and described sauce carry out mix and blend by weight the ratio of 4:1.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410181017.1A CN103919177B (en) | 2014-04-28 | 2014-04-28 | The salting processing technique of conch piece |
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| CN201410181017.1A CN103919177B (en) | 2014-04-28 | 2014-04-28 | The salting processing technique of conch piece |
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| CN103919177B CN103919177B (en) | 2017-11-24 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072082A (en) * | 2016-06-24 | 2016-11-09 | 佛山科学技术学院 | One i.e. spent salt spiral shell and preparation method thereof |
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|---|---|---|---|---|
| CN1095559A (en) * | 1993-05-25 | 1994-11-30 | 郑宏飞 | Pearl snail dried meat |
| CN101524164A (en) * | 2009-03-09 | 2009-09-09 | 深圳博广天兴食品有限公司 | Processing method of scallop skirt |
| CN101744342A (en) * | 2008-12-12 | 2010-06-23 | 浙江海洋学院 | Processing method of pickled bullacta |
| CN102871159A (en) * | 2012-07-16 | 2013-01-16 | 大连盖世食品有限公司 | Pickled algae food and processing method thereof |
-
2014
- 2014-04-28 CN CN201410181017.1A patent/CN103919177B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1095559A (en) * | 1993-05-25 | 1994-11-30 | 郑宏飞 | Pearl snail dried meat |
| CN101744342A (en) * | 2008-12-12 | 2010-06-23 | 浙江海洋学院 | Processing method of pickled bullacta |
| CN101524164A (en) * | 2009-03-09 | 2009-09-09 | 深圳博广天兴食品有限公司 | Processing method of scallop skirt |
| CN102871159A (en) * | 2012-07-16 | 2013-01-16 | 大连盖世食品有限公司 | Pickled algae food and processing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 周晓燕: "《烹调工艺学》", 31 July 2008, 中国纺织出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072082A (en) * | 2016-06-24 | 2016-11-09 | 佛山科学技术学院 | One i.e. spent salt spiral shell and preparation method thereof |
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