CN104222974A - Seasoning for braised lobsters - Google Patents

Seasoning for braised lobsters Download PDF

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Publication number
CN104222974A
CN104222974A CN201410327344.3A CN201410327344A CN104222974A CN 104222974 A CN104222974 A CN 104222974A CN 201410327344 A CN201410327344 A CN 201410327344A CN 104222974 A CN104222974 A CN 104222974A
Authority
CN
China
Prior art keywords
braised
parts
soy sauce
lobster
flavouring
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.)
Pending
Application number
CN201410327344.3A
Other languages
Chinese (zh)
Inventor
郭玉
Original Assignee
郭玉
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 郭玉 filed Critical 郭玉
Priority to CN201410327344.3A priority Critical patent/CN104222974A/en
Publication of CN104222974A publication Critical patent/CN104222974A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14Dried spices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • A23L27/21Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/22Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids

Abstract

The invention discloses a seasoning for braised lobsters. The seasoning is characterized by being prepared from the following raw materials in parts by weight: 10-20 parts of aniseed, 10-20 parts of anise, 10-20 parts of clove, 10-20 parts of cinnamon, 10-20 parts of myrcia, 5-15 parts of chilli powder, 5-15 parts of cumin powder, 5-10 parts of pepper, 5-10 parts of sugar, 5-15 parts of salt and 5-10 parts of monosodium glutamate. The seasoning for the braised lobsters is prepared through the combination of multiple seasoners and spices, the braised lobsters cooked by adopting the seasoning are good in taste and mouth feel; meanwhile, the cost is relatively low, and a preparing and cooking process is very simple.

Description

A kind of lobster flavouring material braised in soy sauce
technical field:
The present invention relates to food seasoning field, relate to a kind of lobster flavouring material braised in soy sauce especially.
background technology:
In scorching summer, it is one dish that we masses enjoy a lot to eat that bright red shrimp is commonly called as " lobster ".But, on market sell lobster braised in soy sauce taste mostly not so good, the quality of lobster taste depends on to have do not have tailored condiment, and the condiment of lobster braised in soy sauce is extremely worthy of careful study.
the content of invention:
Object of the present invention is exactly prepare impolitic defect and the one provided braises lobster flavouring material in soy sauce to overcome existing lobster flavouring material braised in soy sauce.
the technical solution used in the present invention is as follows:
A kind of lobster flavouring material braised in soy sauce, it is characterized in that making according to the raw material of following weight proportion: aniseed 10-20, anistree 10-20, cloves 10-20, cassia bark 10-20, spiceleaf 10-20, chilli powder 5-15, cumin powder 5-15, Chinese prickly ash 5-10, sugared 5-10, salt 5-15, monosodium glutamate 5-10;
On the basis of such scheme, following further technical scheme can be had: it is characterized in that the consumption of described lobster flavouring material a kind of braised in soy sauce wherein each raw material is: aniseed 10, anistree 10, cloves 10, cassia bark 15, spiceleaf 15, chilli powder 12, cumin powder 8, Chinese prickly ash 10, sugar 8, salt 12, monosodium glutamate 8;
The all right matrimony vine of described lobster flavouring material braised in soy sauce, ginseng;
Described lobster flavouring material braised in soy sauce can as the condiment of culinary art chicken, duck, fish.
This lobster flavouring material braised in soy sauce adopts multi-condiment material to combine formulated with spices, and the lobster burnt out very good, simultaneously also quite cheap on cost in taste, mouthfeel, prepares manufacturing process also very simple.
detailed description of the invention one:
A kind of braised in soy sauce lobster flavouring material, it is characterized in that making according to the raw material of following weight proportion: aniseed 10-20 gram, anistree 10-20 gram, cloves 10-20 gram, cassia bark 10-20 gram, spiceleaf 10-20 gram, chilli powder 5-15 gram, cumin powder 5-15 gram, Chinese prickly ash 5-10 gram, sugared 5-10 gram, salt 5-15 gram, monosodium glutamate 5-10 gram;
The manufacturing process of lobster flavouring material braised in soy sauce is divided into following step:
One, by aniseed, cloves, chilli powder, cumin powder, Chinese prickly ash, sugar, salt 5-15 gram, monosodium glutamate, get ready;
Two, shred shape, the spiceleaf of shape, cassia bark that be cut into small pieces by anise is divided into two, and gets ready;
Three, the raw material got ready are packaged in flavouring material bag.
In use, according to the blanking process of normal culinary art lobster, the lobster flavouring material braised in soy sauce that we make is put into pot and fires, fire after 30 minutes that lobster braised in soy sauce can be tasty.
The lobster adopting this lobster flavouring material braised in soy sauce to cook out, has delicious flavour, fresh perfume (or spice) is good to eat and this lobster flavouring material making braised in soy sauce is simple, cost is also very cheap.

Claims (4)

1. a lobster flavouring material braised in soy sauce, it is characterized in that making according to the raw material of following weight proportion: aniseed 10-20, anistree 10-20, cloves 10-20, cassia bark 10-20, spiceleaf 10-20, chilli powder 5-15, cumin powder 5-15, Chinese prickly ash 5-10, sugared 5-10, salt 5-15, monosodium glutamate 5-10.
2. one according to claim 1 braises lobster flavouring material in soy sauce, it is characterized in that the consumption of described lobster flavouring material braised in soy sauce wherein each raw material is: aniseed 10, anistree 10, cloves 10, cassia bark 15, spiceleaf 15, chilli powder 12, cumin powder 8, Chinese prickly ash 10, sugar 8, salt 12, monosodium glutamate 8.
3. one according to claim 1 braises lobster flavouring material in soy sauce, it is characterized in that described lobster flavouring material braised in soy sauce can also add matrimony vine, ginseng.
4. one according to claim 1 braises lobster flavouring material in soy sauce, it is characterized in that described lobster flavouring material braised in soy sauce can as the condiment of culinary art chicken, duck, fish.
CN201410327344.3A 2014-07-10 2014-07-10 Seasoning for braised lobsters Pending CN104222974A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410327344.3A CN104222974A (en) 2014-07-10 2014-07-10 Seasoning for braised lobsters

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410327344.3A CN104222974A (en) 2014-07-10 2014-07-10 Seasoning for braised lobsters

Publications (1)

Publication Number Publication Date
CN104222974A true CN104222974A (en) 2014-12-24

Family

ID=52212582

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410327344.3A Pending CN104222974A (en) 2014-07-10 2014-07-10 Seasoning for braised lobsters

Country Status (1)

Country Link
CN (1) CN104222974A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104982886A (en) * 2015-07-22 2015-10-21 天津春发生物科技集团有限公司 Braised chicken essence and preparation method thereof
CN105077386A (en) * 2015-09-15 2015-11-25 李加义 Procambarus clarkii braised in brown sauce
CN105266076A (en) * 2015-09-15 2016-01-27 李加义 Procambarus clarkii cooking method
CN106261967A (en) * 2016-08-17 2017-01-04 郑州子非鱼食品有限公司 A kind of processing method of quick-frozen braised the Yellow River Cyprinus carpio
CN107912752A (en) * 2017-10-24 2018-04-17 兴化市华荣食品有限公司 Lobster flavourings and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101103798A (en) * 2007-08-09 2008-01-16 修正药业集团股份有限公司 Medicated diet seasoning
CN101543300A (en) * 2009-04-30 2009-09-30 蚌埠学院 Instant spiced crayfish preserved with soy sauce and method for producing the same
CN103535773A (en) * 2013-10-15 2014-01-29 汉寿县目平湖食品有限责任公司 Preparation method of sauced pressed shredded ecological soft-shelled turtle

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101103798A (en) * 2007-08-09 2008-01-16 修正药业集团股份有限公司 Medicated diet seasoning
CN101543300A (en) * 2009-04-30 2009-09-30 蚌埠学院 Instant spiced crayfish preserved with soy sauce and method for producing the same
CN103535773A (en) * 2013-10-15 2014-01-29 汉寿县目平湖食品有限责任公司 Preparation method of sauced pressed shredded ecological soft-shelled turtle

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104982886A (en) * 2015-07-22 2015-10-21 天津春发生物科技集团有限公司 Braised chicken essence and preparation method thereof
CN105077386A (en) * 2015-09-15 2015-11-25 李加义 Procambarus clarkii braised in brown sauce
CN105266076A (en) * 2015-09-15 2016-01-27 李加义 Procambarus clarkii cooking method
CN106261967A (en) * 2016-08-17 2017-01-04 郑州子非鱼食品有限公司 A kind of processing method of quick-frozen braised the Yellow River Cyprinus carpio
CN107912752A (en) * 2017-10-24 2018-04-17 兴化市华荣食品有限公司 Lobster flavourings and preparation method thereof

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Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20141224

C02 Deemed withdrawal of patent application after publication (patent law 2001)