CN104222977A - Spicy crawdad seasoning and manufacturing method thereof - Google Patents
Spicy crawdad seasoning and manufacturing method thereof Download PDFInfo
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- CN104222977A CN104222977A CN201410528169.4A CN201410528169A CN104222977A CN 104222977 A CN104222977 A CN 104222977A CN 201410528169 A CN201410528169 A CN 201410528169A CN 104222977 A CN104222977 A CN 104222977A
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- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
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- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- 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
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Abstract
The invention discloses a spicy crawdad seasoning and a manufacturing method thereof. The spicy crawdad seasoning comprises, by weight, 100-150 parts of salad oil, 55-85 parts of fine thick broad-bean sauce special for seasonings, 5-9 parts of fermented soya beans, 4-8 parts of pickled ginger, 4-8 parts of pickled spicy millet, 5-10 parts of mature ginger, 10-15 parts of garlic, 12-28 parts of Guizhou dried strip chili, 2-4 parts of Chinese red pepper, 2-4 parts of south-road pepper, 1-3 parts of pepper, 10-26 parts of table salt, 0.3-0.7 part of anise, 0.3-0.7 part of fennel and 0.3-0.7 part of cassia. The manufacturing method of the spicy crawdad seasoning includes preprocessing, stir-frying and packaging. Compared with spicy crawdad seasonings and manufacturing methods thereof in the prior art, the spicy crawdad seasoning and the manufacturing method thereof have the advantages that the usage of the spicy crawdad seasoning is convenient, a consumer that can not cook can make authentic spicy crawdad with the seasoning, the manufacturing method of the spicy crawdad seasoning is easy to operate and suitable for industrial production, and the practicability is high.
Description
Technical field
The invention belongs to food processing field, particularly relate to a kind of fragrant peppery lobster flavouring material and preparation method thereof.
Background technology
Along with expanding economy, growth in the living standard, people more and more pay attention to self health.Shrimps are popular as important nutraceutical is standby, and fragrant peppery lobster also becomes common home cooking among the people, take lobster as raw material, and capsicum, Chinese prickly ash are that main flavoring is made, delicious flavour, dark liking by numerous persons sponging on an aristocrat.
Consumer generally can select restaurant for tasting lobster class vegetable, and it is more to make material needed for above-mentioned lobster class vegetable, and time is long, and operation is various, can not meet the needs of modern society's fast pace life.Further, the flavoring made needed for fragrant peppery lobster is more, and general family is difficult to get all flavorings ready, and the above-mentioned fish and shrimp vegetable of making of being in usually can not make corresponding delicious food because of limited material.On the other hand, even if got all the material ready, modulate the experience that the genuine peppery lobster flavouring material of perfume (or spice) also needs for many years, for unfamiliar people, make above-mentioned perfume (or spice) peppery lobster class vegetable difficulty by oneself very large, and homemade perfume (or spice) peppery lobster class vegetable taste is general unauthentic.In order to meet the requirement in market, needing a kind of peppery lobster flavouring material of perfume (or spice) of energy suitability for industrialized production, allowing people be in and also can make fragrant peppery lobster fast.
Summary of the invention
Object of the present invention is intended to overcome above-mentioned deficiency of the prior art, provides a kind of and looks good, smell good and taste good, easy to use, the peppery lobster flavouring material of perfume (or spice) that can realize suitability for industrialized production and preparation method thereof.
For solving above-mentioned technical problem, the present invention by the following technical solutions:
A kind of fragrant peppery lobster flavouring material, it contains following component: with parts by weight,
As preferably, the special thin thick broad-bean sauce of condiment adopts ripe capsicum unstrained spirits and sweet lobe within 6 months, to make by weight 4:1 mixed culture fermentation, and cherry two twigs of the chaste tree capsicums are made in described capsicum unstrained spirits employing;
As preferably, bubble ginger, pickled upturned chili adopt that less salt peracid salt marsh technique is brewed to be formed;
The preparation method of the peppery lobster flavouring material of above-mentioned perfume (or spice) comprises the steps:
A, pretreatment
(1) old ginger, garlic, bubble ginger, pickled upturned chili are shredded respectively, namely obtain old ginger grain, garlic pearls, bubble ginger grain, pickled upturned chili grain;
(2) by Guizhou strip chillies dried Capsicum crushing, add boiling water boil 15 ~ 20 minutes to water do, namely obtain the dry paprika of water;
(3) mixing after South Road Chinese prickly ash, pericarpium zanthoxyli bungeani, pepper, anise, fennel and cassia bark being pulverized, namely obtains dry mash;
B, frying
(1) cooked by salad oil, refining oil temperature reaches 200 DEG C ~ 220 DEG C;
(2) special for condiment thick broad-bean sauce, fermented soya bean are cooked, big fire is fried 15 ~ 25 minutes;
(3) old ginger grain steps A obtained and garlic pearls are cooked, and big fire is fried 8 ~ 10 minutes;
(4) bubble ginger grain steps A obtained, pickled upturned chili grain are cooked, and big fire is fried 15 ~ 20 minutes;
(5) the dry paprika of water steps A obtained is cooked, and big fire is fried 8 ~ 20 minutes, then banking fire, then fries 6 ~ 10 minutes;
(6) dry mash that steps A obtains is cooked, stir-fry 5 minutes;
(7) salt is cooked, stir-fry 5 minutes, off the pot when material temperature reaches 80 DEG C, namely obtain the condiment of frying maturation;
C, packaging
The condiment of the frying maturation obtained by step B carries out filling and sealing, namely obtains the peppery lobster flavouring material of described perfume (or spice);
As preferably, it is the particulate of 6 ~ 10mm that old ginger, garlic, bubble ginger, pickled upturned chili shred by (1) step of steps A respectively;
As preferably, Guizhou strip chillies dried Capsicum crushing is the particulate of 4 ~ 8mm by (2) step of steps A;
As preferably, the particulate being ground into 1 ~ 3mm of (3) Bu Jiang South Road Chinese prickly ash of steps A, pericarpium zanthoxyli bungeani, pepper, anise, fennel and cassia bark;
As preferably, material temperature in pot controls at 100 DEG C ~ 120 DEG C by (2) step of step B, material temperature in pot controls at 90 DEG C ~ 100 DEG C by (3) step of step B, and material temperature in pot controls at 90 DEG C ~ 100 DEG C by (4) step of step B;
As preferably, material temperature in pot first controls at 90 DEG C ~ 100 DEG C by (5) step of step B, material temperature in pot is controlled at 90 DEG C ~ 95 DEG C after banking fire again;
As preferably, material temperature in pot controls at 90 DEG C ~ 95 DEG C by (6) step of step B.
The present invention combines the culture of ancient Shu sauce with agriculture industrialization, utilize modern biotechnology, with Sichuan cooking culture for blank, deeply excavate flavouring History of reform wherein, weed out the old and bring forth the new and produce the peppery lobster flavouring material of easy to use, that taste is authentic perfume (or spice), can directly use when consumer makes lobster class vegetable, do not need oneself modulation condiment, convenient and swift, even if the consumer that can not cook utilizes condiment of the present invention also can produce genuine lobster class vegetable, meet the needs of people.
South Road Chinese prickly ash in the present invention abounds with in Hanyuan County, sichuan Province, and full grains, good, the numb thick flavor of thick, the oily heavy of look gorgeous meat, have the appellation of " tribute green pepper ", to fishy smell, the increase lobster spicy hot taste excellent of removing lobster.
Guizhou strip chillies dried capsicum in the present invention is Guizhou special product, not only peppery but also fragrant, does after the strip chillies dried Capsicum crushing of Guizhou with boiling water to water, and the dry paprika of the water obtained is not only fragrant but also peppery, with the Seasoning Ingredients such as South Road Chinese prickly ash with the use of, mouthfeel is better.
Bubble ginger in the present invention, pickled upturned chili adopt that less salt peracid salt marsh technique is brewed to be formed, and do not affect original local flavor of bubble ginger, pickled upturned chili raw material, reduce salt marsh salt dosage, extend the salt marsh storage time, saved cost.
In the present invention, the formula of fragrant peppery lobster flavouring material is unique, and the proportions of each raw material is reasonable, and when seasoning, the raw material of different cultivars has effect collaborative mutually, uses their obtained perfume (or spice) peppery lobster flavouring material colors various, not only peppery but also fragrant.
In the present invention, stir-frying-technology adopts specific blanking order, frying temperature and frying time, raw material is not only avoided not fry with outside stir-bake to brown, what can also make various single product raw material obtains ultimate attainment presenting in fragrant colouring effect, not only remain original local flavor of various Seasoning Ingredients, also use the mutual synergy of various Seasoning Ingredients, thus frying obtains the peppery lobster flavouring material of the various perfume (or spice) of color.
After in the present invention, frying completes, off the pot when material temperature reaches 80 DEG C, the peppery lobster flavouring material taste of perfume (or spice) of frying maturation is best, and carry out filling and sealing, not only the holding time is long, and remains the optimum taste of this condiment at once.
The present invention is suitable for suitability for industrialized production, simple to operation, adopt condiment frying pot to carry out frying to raw material, peppery for the perfume (or spice) of frying maturation lobster flavouring material is sent into the sealing of racking room inner packing by pipe special, to be checked qualified after deliver to external packing workshop again, carry out outer packaging bag and the vanning of product.
Compared with prior art, the invention has the beneficial effects as follows:
The peppery lobster flavouring material of perfume (or spice) in the present invention looks good, smell good and taste good, easy to use, the holding time is long, even if the consumer that can not cook also can use it to make the genuine peppery lobster of perfume (or spice); The preparation method of fragrant peppery lobster flavouring material is simple to operate, is suitable for suitability for industrialized production, practical.
Detailed description of the invention
In order to understand technical scheme of the present invention better, be described in detail below by specific embodiment:
Embodiment one
A kind of fragrant peppery lobster flavouring material, it contains following component: with parts by weight,
The special thin thick broad-bean sauce of condiment adopts ripe capsicum unstrained spirits and sweet lobe within 6 months, to make by weight 4:1 mixed culture fermentation, and wherein capsicum unstrained spirits adopts cherry two twigs of the chaste tree capsicums to make; Bubble ginger, pickled upturned chili adopt that less salt peracid salt marsh technique is brewed to be formed;
The preparation method of the peppery lobster flavouring material of above-mentioned perfume (or spice) comprises the steps:
A, pretreatment
(1) old ginger, garlic, bubble ginger, pickled upturned chili are shredded respectively the particulate for 6mm, namely obtain old ginger grain, garlic pearls, bubble ginger grain, pickled upturned chili grain;
(2) be the particulate of 4mm by Guizhou strip chillies dried Capsicum crushing, add boiling water and boil and do to water for 15 minutes, namely obtain the dry paprika of water;
(3) mix after South Road Chinese prickly ash, pericarpium zanthoxyli bungeani, pepper, anise, fennel and cinnamomi cortex pulveratus being broken into the particulate of 1mm, namely obtain dry mash;
B, frying
(1) cooked by salad oil, refining oil temperature reaches 200 DEG C;
(2) special for condiment thick broad-bean sauce, fermented soya bean are cooked, big fire fries 15 minutes, makes material temperature in pot control at 120 DEG C;
(3) old ginger grain steps A obtained and garlic pearls are cooked, and big fire fries 8 minutes, make material temperature in pot control at 100 DEG C;
(4) bubble ginger grain steps A obtained, pickled upturned chili grain are cooked, and big fire fries 15 minutes, make material temperature in pot control at 100 DEG C;
(5) the dry paprika of water steps A obtained is cooked, and big fire fries 8 minutes, makes material temperature in pot control at 100 DEG C, then banking fire, then fries 6 minutes, makes material temperature in pot control at 95 DEG C;
(6) dry mash that steps A obtains is cooked, stir-fry 5 minutes, make material temperature in pot control at 90 DEG C;
(7) salt is cooked, stir-fry 5 minutes, off the pot when material temperature reaches 80 DEG C, namely obtain the condiment of frying maturation;
C, packaging
The condiment of the frying maturation obtained by step B carries out filling and sealing, namely obtains the peppery lobster flavouring material of described perfume (or spice).
Embodiment two
A kind of fragrant peppery lobster flavouring material, it contains following component: with parts by weight,
The special thin thick broad-bean sauce of condiment adopts ripe capsicum unstrained spirits and sweet lobe within 6 months, to make by weight 4:1 mixed culture fermentation, and wherein capsicum unstrained spirits adopts cherry two twigs of the chaste tree capsicums to make; Bubble ginger, pickled upturned chili adopt that less salt peracid salt marsh technique is brewed to be formed;
The preparation method of the peppery lobster flavouring material of above-mentioned perfume (or spice) comprises the steps:
A, pretreatment
(1) old ginger, garlic, bubble ginger, pickled upturned chili are shredded respectively the particulate for 10mm, namely obtain old ginger grain, garlic pearls, bubble ginger grain, pickled upturned chili grain;
(2) be the particulate of 8mm by Guizhou strip chillies dried Capsicum crushing, add boiling water and boil and do to water for 20 minutes, namely obtain the dry paprika of water;
(3) mix after South Road Chinese prickly ash, pericarpium zanthoxyli bungeani, pepper, anise, fennel and cinnamomi cortex pulveratus being broken into the particulate of 3mm, namely obtain dry mash;
B, frying
(1) cooked by salad oil, refining oil temperature reaches 220 DEG C;
(2) special for condiment thick broad-bean sauce, fermented soya bean are cooked, big fire fries 25 minutes, makes material temperature in pot control at 100 DEG C;
(3) old ginger grain steps A obtained and garlic pearls are cooked, and big fire fries 10 minutes, make material temperature in pot control at 90 DEG C;
(4) bubble ginger grain steps A obtained, pickled upturned chili grain are cooked, and big fire fries 20 minutes, make material temperature in pot control at 90 DEG C;
(5) the dry paprika of water steps A obtained is cooked, and big fire fries 20 minutes, makes material temperature in pot control at 90 DEG C, then banking fire, then fries 10 minutes, makes material temperature in pot control at 90 DEG C;
(6) dry mash that steps A obtains is cooked, stir-fry 5 minutes, make material temperature in pot control at 95 DEG C;
(7) salt is cooked, stir-fry 5 minutes, off the pot when material temperature reaches 80 DEG C, namely obtain the condiment of frying maturation;
C, packaging
The condiment of the frying maturation obtained by step B carries out filling and sealing, namely obtains the peppery lobster flavouring material of described perfume (or spice).
Embodiment three
A kind of fragrant peppery lobster flavouring material, it contains following component: with parts by weight,
The special thin thick broad-bean sauce of condiment adopts ripe capsicum unstrained spirits and sweet lobe within 6 months, to make by weight 4:1 mixed culture fermentation, and wherein capsicum unstrained spirits adopts cherry two twigs of the chaste tree capsicums to make; Bubble ginger, pickled upturned chili adopt that less salt peracid salt marsh technique is brewed to be formed;
The preparation method of the peppery lobster flavouring material of above-mentioned perfume (or spice) comprises the steps:
A, pretreatment
(1) old ginger, garlic, bubble ginger, pickled upturned chili are shredded respectively the particulate for 8mm, namely obtain old ginger grain, garlic pearls, bubble ginger grain, pickled upturned chili grain;
(2) be the particulate of 4 ~ 8mm by Guizhou strip chillies dried Capsicum crushing, add boiling water and boil and do to water for 18 minutes, namely obtain the dry paprika of water;
(3) mix after South Road Chinese prickly ash, pericarpium zanthoxyli bungeani, pepper, anise, fennel and cinnamomi cortex pulveratus being broken into the particulate of 2mm, namely obtain dry mash;
B, frying
(1) cooked by salad oil, refining oil temperature reaches 210 DEG C;
(2) special for condiment thick broad-bean sauce, fermented soya bean are cooked, big fire fries 20 minutes, makes material temperature in pot control at 110 DEG C;
(3) old ginger grain steps A obtained and garlic pearls are cooked, and big fire fries 9 minutes, make material temperature in pot control at 95 DEG C;
(4) bubble ginger grain steps A obtained, pickled upturned chili grain are cooked, and big fire fries 18 minutes, make material temperature in pot control at 95 DEG C;
(5) the dry paprika of water steps A obtained is cooked, and big fire fries 14 minutes, makes material temperature in pot control at 95 DEG C, then banking fire, then fries 8 minutes, makes material temperature in pot control at 93 DEG C;
(6) dry mash that steps A obtains is cooked, stir-fry 5 minutes, make material temperature in pot control at 93 DEG C;
(7) salt is cooked, stir-fry 5 minutes, off the pot when material temperature reaches 80 DEG C, namely obtain the condiment of frying maturation;
C, packaging
The condiment of the frying maturation obtained by step B carries out filling and sealing, namely obtains the peppery lobster flavouring material of described perfume (or spice).
Embodiment four
A kind of fragrant peppery lobster flavouring material, it contains following component: with parts by weight,
The special thin thick broad-bean sauce of condiment adopts ripe capsicum unstrained spirits and sweet lobe within 6 months, to make by weight 4:1 mixed culture fermentation, and wherein capsicum unstrained spirits adopts cherry two twigs of the chaste tree capsicums to make; Bubble ginger, pickled upturned chili adopt that less salt peracid salt marsh technique is brewed to be formed;
The preparation method of the peppery lobster flavouring material of above-mentioned perfume (or spice) comprises the steps:
A, pretreatment
(1) old ginger, garlic, bubble ginger, pickled upturned chili are shredded respectively the particulate for 7mm, namely obtain old ginger grain, garlic pearls, bubble ginger grain, pickled upturned chili grain;
(2) be the particulate of 5mm by Guizhou strip chillies dried Capsicum crushing, add boiling water and boil and do to water for 17 minutes, namely obtain the dry paprika of water;
(3) mix after South Road Chinese prickly ash, pericarpium zanthoxyli bungeani, pepper, anise, fennel and cinnamomi cortex pulveratus being broken into the particulate of 2mm, namely obtain dry mash;
B, frying
(1) cooked by salad oil, refining oil temperature reaches 205 DEG C;
(2) special for condiment thick broad-bean sauce, fermented soya bean are cooked, big fire fries 22 minutes, makes material temperature in pot control at 115 DEG C;
(3) old ginger grain steps A obtained and garlic pearls are cooked, and big fire fries 10 minutes, make material temperature in pot control at 97 DEG C;
(4) bubble ginger grain steps A obtained, pickled upturned chili grain are cooked, and big fire fries 17 minutes, make material temperature in pot control at 97 DEG C;
(5) the dry paprika of water steps A obtained is cooked, and big fire fries 18 minutes, makes material temperature in pot control at 97 DEG C, then banking fire, then fries 7 minutes, makes material temperature in pot control at 92 DEG C;
(6) dry mash that steps A obtains is cooked, stir-fry 5 minutes, make material temperature in pot control at 92 DEG C;
(7) salt is cooked, stir-fry 5 minutes, off the pot when material temperature reaches 80 DEG C, namely obtain the condiment of frying maturation;
C, packaging
The condiment of the frying maturation obtained by step B carries out filling and sealing, namely obtains the peppery lobster flavouring material of described perfume (or spice).
Although with reference to explanatory embodiment of the present invention, invention has been described here; above-described embodiment is only the present invention's preferably embodiment; embodiments of the present invention are not restricted to the described embodiments; should be appreciated that; those skilled in the art can design a lot of other amendment and embodiment; all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. the peppery lobster flavouring material of perfume (or spice), is characterized in that it contains following component: with parts by weight,
2. the peppery lobster flavouring material of perfume (or spice) according to claim 1, it is characterized in that the special thin thick broad-bean sauce of described condiment adopts ripe capsicum unstrained spirits and sweet lobe within 6 months, to make by weight 4:1 mixed culture fermentation, described capsicum unstrained spirits adopts cherry two twigs of the chaste tree capsicums to make.
3. the peppery lobster flavouring material of perfume (or spice) according to claim 1, is characterized in that described bubble ginger, pickled upturned chili adopts that less salt peracid salt marsh technique is brewed to be formed.
4. a preparation method for fragrant peppery lobster flavouring material as claimed any one in claims 1 to 3, is characterized in that its step is as follows:
A, pretreatment
(1) old ginger, garlic, bubble ginger, pickled upturned chili are shredded respectively, namely obtain old ginger grain, garlic pearls, bubble ginger grain, pickled upturned chili grain;
(2) by Guizhou strip chillies dried Capsicum crushing, add boiling water boil 15 ~ 20 minutes to water do, namely obtain the dry paprika of water;
(3) mixing after South Road Chinese prickly ash, pericarpium zanthoxyli bungeani, pepper, anise, fennel and cassia bark being pulverized, namely obtains dry mash;
B, frying
(1) cooked by salad oil, refining oil temperature reaches 200 DEG C ~ 220 DEG C;
(2) special for condiment thick broad-bean sauce, fermented soya bean are cooked, big fire is fried 15 ~ 25 minutes;
(3) old ginger grain steps A obtained and garlic pearls are cooked, and big fire is fried 8 ~ 10 minutes;
(4) bubble ginger grain steps A obtained, pickled upturned chili grain are cooked, and big fire is fried 15 ~ 20 minutes;
(5) the dry paprika of water steps A obtained is cooked, and big fire is fried 8 ~ 20 minutes, then banking fire, then fries 6 ~ 10 minutes;
(6) dry mash that steps A obtains is cooked, stir-fry 5 minutes;
(7) salt is cooked, stir-fry 5 minutes, off the pot when material temperature reaches 80 DEG C, namely obtain the condiment of frying maturation;
C, packaging
The condiment of the frying maturation obtained by step B carries out filling and sealing, namely obtains the peppery lobster flavouring material of described perfume (or spice).
5. the preparation method of the peppery lobster flavouring material of perfume (or spice) according to claim 4, it is characterized in that old ginger, garlic, bubble ginger, pickled upturned chili shred by (1) step of steps A is respectively the particulate of 6 ~ 10mm.
6. the preparation method of the peppery lobster flavouring material of perfume (or spice) according to claim 4, is characterized in that Guizhou strip chillies dried Capsicum crushing is the particulate of 4 ~ 8mm by (2) step of steps A.
7. the preparation method of the peppery lobster flavouring material of perfume (or spice) according to claim 4, is characterized in that the particulate being ground into 1 ~ 3mm of (3) Bu Jiang South Road Chinese prickly ash of steps A, pericarpium zanthoxyli bungeani, pepper, anise, fennel and cassia bark.
8. the preparation method of the peppery lobster flavouring material of perfume (or spice) according to claim 4, it is characterized in that material temperature in pot controls at 100 DEG C ~ 120 DEG C by (2) step of step B, material temperature in pot controls at 90 DEG C ~ 100 DEG C by (3) step of step B, and material temperature in pot controls at 90 DEG C ~ 100 DEG C by (4) step of step B.
9. the preparation method of the peppery lobster flavouring material of perfume (or spice) according to claim 4, is characterized in that material temperature in pot first controls at 90 DEG C ~ 100 DEG C by (5) step of step B, controls material temperature in pot at 90 DEG C ~ 95 DEG C after banking fire again.
10. the preparation method of the peppery lobster flavouring material of perfume (or spice) according to claim 4, is characterized in that material temperature in pot controls at 90 DEG C ~ 95 DEG C by (6) step of step B.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614811A (en) * | 2015-12-28 | 2016-06-01 | 四川理工学院 | Spicy fish ingredient and making method thereof |
| CN113841865A (en) * | 2021-09-06 | 2021-12-28 | 武汉轻工大学 | Spicy crayfish seasoning packet, preparation method thereof and processing method of spicy crayfish |
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| CN101411449A (en) * | 2008-11-14 | 2009-04-22 | 重庆刘一手餐饮管理有限公司 | Bottom flavorings of dry pot and preparation method thereof |
| KR20110070050A (en) * | 2009-12-18 | 2011-06-24 | 이재권 | Shrimp chili sauce and its manufacturing method |
| CN103393058A (en) * | 2013-08-12 | 2013-11-20 | 四川天味食品股份有限公司 | Spicy shrimp seasoning and production method thereof |
| CN103766842A (en) * | 2014-02-12 | 2014-05-07 | 四川省满江红食品科技有限公司 | Fish seasonings and preparation method thereof |
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| CN105614811A (en) * | 2015-12-28 | 2016-06-01 | 四川理工学院 | Spicy fish ingredient and making method thereof |
| CN105614811B (en) * | 2015-12-28 | 2018-10-16 | 四川理工学院 | A kind of spicy fish dispensing and preparation method thereof |
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Application publication date: 20141224 |