CN104256749A - Spicy and hot seafood soup base and preparing method thereof - Google Patents
Spicy and hot seafood soup base and preparing method thereof Download PDFInfo
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- CN104256749A CN104256749A CN201410314184.9A CN201410314184A CN104256749A CN 104256749 A CN104256749 A CN 104256749A CN 201410314184 A CN201410314184 A CN 201410314184A CN 104256749 A CN104256749 A CN 104256749A
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- 235000014102 seafood Nutrition 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 21
- 235000013372 meat Nutrition 0.000 claims abstract description 68
- 239000007788 liquid Substances 0.000 claims abstract description 52
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 241000238557 Decapoda Species 0.000 claims abstract description 28
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 24
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 24
- 238000010025 steaming Methods 0.000 claims abstract description 19
- 235000015170 shellfish Nutrition 0.000 claims abstract description 17
- 238000009835 boiling Methods 0.000 claims abstract description 10
- 238000011049 filling Methods 0.000 claims abstract description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 36
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- 238000002360 preparation method Methods 0.000 claims description 17
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 12
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- 241000628997 Flos Species 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
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Classifications
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment 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
- A23L23/00—Soups; Sauces; Preparation or treatment 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
- A23L27/10—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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/361—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus, with or without shaping, e.g. in form of powder, granules, or flakes
- A23L3/362—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus, with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions
-
- 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
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a method of processing and applying crabs and particularly relates to a spicy and hot seafood and a preparing method thereof. A spicy and hot seafood soup base is prepared by steaming swimming crabs each of which is cut in half, filling the swimming crabs together with a liquid soup base, and refrigerating. The liquid soup base is prepared by mixing shrimp meat, shellfish meat, seasonings and a proper amount of water and boiling. The seasonings are used for enhancing freshness and flavor and reducing the fishy smell of the crabs. The preparing method of the spicy and hot seafood is simple, and utilizes the small-size low-value swimming crabs having a weight of 50-100 g at the greatest extent. A spicy and hot seafood product obtained by the method can be ate after the product is unfroze and heated, or can be prepared into a dish by boiling the product with other ingredients. Foreign customers have far lower eager for the size and shapes of the crabs than customers in China, so that the product is suitable for exportation to meet requirements of the foreign customers. The refrigeration form of the product also facilitates long-distance transportation.
Description
Technical field
The present invention relates to a kind of method of crab processed and applied, particularly spicy seafood soup seasonings of one and preparation method thereof.
Background technology
China is world fisheries big country, coastal areas and territorial seas and inland waters area all very vast, aquatic resources enrich, aquatic products are of a great variety.Portunus trituberculatus Miers is under the jurisdiction of Crustachia (Crustacea), Decapoda (Decapoda), Portumidae (Portunidae), Portunus (Portunus), is a kind of larger economic crab of China coastal seas, accounts for about 90% of swimming crab total output.Portunus trituberculatus Miers meat is delicious, and nutritious, not only protein content is high, and 8 kinds of essential amino acids are complete, and essential fatty acid, VA, VD content also very abundant.While processing adult swimming crab, a large amount of 50-100g little head low value product for want of deep process technology be mingled with when off standard and fishery harvesting, causes resource huge waste.Along with the steady increase of company's swimming crab processing capacity, the demand of low value crab process technology highlights.
Summary of the invention
The invention provides a kind of spicy seafood soup seasonings for the further deep processing of a large amount of 50-100g little head low value product swimming crab.
The present invention also provides a kind of preparation method of above-mentioned spicy seafood soup seasonings.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of spicy seafood soup seasonings, this soup stock be filling together with liquid soup bases after boiling by the swimming crab cut for two halves after freezing obtained, described liquid soup bases is mixed to boil with suitable quantity of water by peeled shrimp, shellfish meat and flavoring to make.Flavoring is used for carrying fresh rendering palatable, and reduces the fishy smell of crab, keeps the complete of crab meat and consolidation simultaneously.This product instant, can be used as at the bottom of soup or chafing dish bottom flavorings after thawing, facilitate client to obtain the crab meat product of high-quality quickly.
As preferably, be 100 parts by weight to add the water yield, described flavoring consists of: yellow rice wine 5 ~ 20 parts, salt 1 ~ 3 part, ginger 1 ~ 2 part, flos caryophylli 1 ~ 2 part, 2 ~ 3 parts, Chinese prickly ash, garlic 3 ~ 5 parts, white sugar 15 ~ 20 parts, lemonlike citrus leaf 2 ~ 4 parts, chilli 2 ~ 4 parts, 5 ~ 15 parts, soy sauce.
A preparation method for spicy seafood soup seasonings, the method comprises the following steps successively: 1) select, clean: select the swimming crab use water that 50-100g is fresh and alive, build is complete and clean up; Dried scallop meat and dry peeled shrimp warm water soak 10 ~ 30min, and control solid carbon dioxide divides; 2) cutting, shaping: after swimming crab impurity elimination, cut for two halves, and by crab leg, residual shell trimmed, in case puncture packaging bag; 3) balance, boiling shortening: crab meat block is swung in steaming plate in order, and steaming plate puts into seafood steam cabinet, 90 DEG C ~ 100 DEG C are steamed 15 ~ 30min, then take out steaming plate, cooling; 4) configuration of liquid soup bases: get the peeled shrimp and shellfish meat that soak, adds flavoring and mixes to boil with suitable quantity of water and make liquid soup bases, for subsequent use after cooling; 5) filling, packaging: first get crab meat in step 3) packaged enter in packaging bag, then pour into the liquid soup bases cooled in step 4), vacuum seal is packed; 6) quick-frozen: the goods after packaging are placed on the supporting transport tape of liquid nitrogen deep instant freezer, carry out liquid nitrogen deep fast frozen, freeze to product center temperature≤-40 DEG C.
The collocation of crab meat block, peeled shrimp and shellfish meat defines special taste and the pure soup stock of delicate flavour, and through above-mentioned special facture, product i.e. easily transport, and meets the requirement of nutrition aspect.
As preferably, be 100 parts by weight to add the water yield in step 4), described flavoring consists of: yellow rice wine 5 ~ 20 parts, salt 1 ~ 3 part, ginger 1 ~ 2 part, flos caryophylli 1 ~ 2 part, 2 ~ 3 parts, Chinese prickly ash, garlic 3 ~ 5 parts, white sugar 15 ~ 20 parts, lemonlike citrus leaf 2 ~ 4 parts, chilli 2 ~ 4 parts, 5 ~ 15 parts, soy sauce.
As preferably, in step 5), the weight ratio of crab meat block and liquid soup bases is 1:3 ~ 4.By the water management in crab meat block and soup stock when certain proportion, the spicy seafood obtained just has strong fresh fragrance road, and the nutriment in crab meat block and flavor substance are dissolved in the water, and mixing peeled shrimp forms the splendid spicy seafood of taste together with shellfish meat.
As preferably, the liquid nitrogen deep fast frozen program in step 6), for be first cooled within the scope of-65 to-80 DEG C by 1-4min, then keeps 15-25 min, terminates fast frozen process.Above-mentioned special fast frozen not only contains fixing in soup stock component but also designs containing liquid, obtains the quick-frozen swimming crab that percentage of water loss is lower, keeps the quality of sample to greatest extent, obtain best musculature fiber condition and delicious mouthfeel.
As preferably, the preparation method of described spicy seafood soup seasonings, also comprises the steps 7) cold storage: product is put and stores to freezing product storehouse, described freeze product warehouse temperature and be arranged on≤-35 DEG C.
As preferably, the weight ratio controlling crab meat block in each packaging bag, peeled shrimp and shellfish meat in step 5) is 3:2:1.
As preferably, in step 5), crab meat block is before putting into packaging bag, and adopt the mixture of shitosan and Tea Polyphenols to carry out coating problems in advance, the weight ratio of shitosan and Tea Polyphenols is 1:0.2-0.3, and the consumption of this mixture is the 3-5% of crab meat block weight.This processing procedure, object is to make crab meat block surface produce the oxidation resistant overlay film of one deck, the delicate flavour exposing aerial meat can be improved on the one hand and pin moisture, avoid crab meat generation brown stain, produce astringent taste and clam taste, make crab meat block form less ice crystal in the process of IQF on the one hand, be conducive to preserving its original local flavor, nutritional labeling and original color and luster after product thaws.
The invention has the beneficial effects as follows: the preparation method of the spicy seafood soup seasonings of the present invention is simple, farthest make use of 50-100g little head low value product swimming crab, after the crab taste soup stock product that the present invention obtains can thaw, heating is edible, or prepares burden to boil with other and make dish.It is better that this product can make crab meat quality keep, and coordinates the auxiliary material of Shelf-life, and farthest keep crab outward appearance, quality, can easily store again, the holding time is long, is conducive to logistics transportation.Foreign customers is craved for far below domestic to the size of crab, shape, and therefore, this product is comparatively suitable for being exported to external to meet the demand of foreign customers, and the frozen form of this product is also conducive to the transport of long distance.
Detailed description of the invention
Below by specific embodiment, technical scheme of the present invention is described in further detail.Should be appreciated that enforcement of the present invention is not limited to the following examples, any pro forma accommodation make the present invention and/or change all will fall into scope.
In the present invention, if not refer in particular to, all parts, percentage are unit of weight, and the equipment adopted and raw material etc. all can be buied from market or this area is conventional.Method in following embodiment, if no special instructions, is the conventional method of this area.
Embodiment 1:
A preparation method for spicy seafood soup seasonings, step is as follows:
1) select, clean: select the swimming crab use water that 50-100g is fresh and alive, build is complete and clean up; Dried scallop meat and dry peeled shrimp warm water soak 10 ~ 30min, and control solid carbon dioxide divides;
2) cutting, shaping: after swimming crab impurity elimination, cut for two halves, and by crab leg, residual shell trimmed, in case puncture packaging bag;
3) balance, boiling shortening: crab meat block is swung in steaming plate in order, and steaming plate puts into seafood steam cabinet, 90 DEG C ~ 100 DEG C are steamed 15 ~ 30min, then take out steaming plate, cooling;
4) configuration of liquid soup bases: get the peeled shrimp and shellfish meat that soak, adds flavoring and mixes to boil with suitable quantity of water and make liquid soup bases, for subsequent use after cooling;
In liquid soup bases, be 100 parts by weight to add the water yield, described flavoring consists of: yellow rice wine 5 ~ 20 parts, salt 1 ~ 3 part, ginger 1 ~ 2 part, flos caryophylli 1 ~ 2 part, 2 ~ 3 parts, Chinese prickly ash, garlic 3 ~ 5 parts, white sugar 15 ~ 20 parts, lemonlike citrus leaf 2 ~ 4 parts, chilli 2 ~ 4 parts, 5 ~ 15 parts, soy sauce, the amount of peeled shrimp and shellfish meat adds according to demand;
5) filling, packaging: the crab meat block first got in step 3) adopts the mixture of shitosan and Tea Polyphenols to carry out coating problems, and the weight ratio of shitosan and Tea Polyphenols is 1:0.2-0.3, and the consumption of this mixture is the 3-5% of crab meat block weight; Crab meat after coating problems packaged enter in packaging bag, then pour into the liquid soup bases cooled in step 4), vacuum seal is packed;
6) quick-frozen: the goods after packaging are placed on the supporting transport tape of liquid nitrogen deep instant freezer, carry out liquid nitrogen deep fast frozen, freeze to product center temperature≤-40 DEG C; Liquid nitrogen deep fast frozen program, for be first cooled within the scope of-65 to-80 DEG C by 1-4min, then keeps 15-25 min, terminates fast frozen process.
7) cold storage: product is put and stores to freezer, described temperature of ice house is arranged on≤and-35 DEG C.
Embodiment 2:
A preparation method for spicy seafood soup seasonings, step is as follows:
1) select, clean: select the swimming crab use water that 50-100g is fresh and alive, build is complete and clean up; Dried scallop meat and dry peeled shrimp warm water soak 10 ~ 30min, and control solid carbon dioxide divides;
2) cutting, shaping: after swimming crab impurity elimination, cut for two halves, and by crab leg, residual shell trimmed, in case puncture packaging bag;
3) balance, boiling shortening: crab meat block is swung in steaming plate in order, and steaming plate puts into seafood steam cabinet, 100 DEG C are steamed 20min, then take out steaming plate, cooling;
4) configuration of liquid soup bases: get the peeled shrimp and shellfish meat that soak, adds flavoring and mixes to boil with suitable quantity of water and make liquid soup bases, for subsequent use after cooling;
In liquid soup bases, be 100 parts by weight to add the water yield, described flavoring consists of: yellow rice wine 20 parts, salt 3 parts, ginger 2 parts, flos caryophylli 2 parts, 3 parts, Chinese prickly ash, garlic 5 parts, white sugar 20 parts, lemonlike citrus leaf 4 parts, chilli 4 parts, 10 parts, soy sauce, 20 parts, peeled shrimp, shellfish meat 10 parts;
5) filling, packaging: the crab meat block first got in step 3) adopts the mixture of shitosan and Tea Polyphenols to carry out coating problems, and the weight ratio of shitosan and Tea Polyphenols is 1:0.2, and the consumption of this mixture is 5% of crab meat block weight; Crab meat after coating problems packaged enter in packaging bag, then pour into the liquid soup bases cooled in step 4), the weight ratio controlling crab meat block in each packaging bag, peeled shrimp and shellfish meat is 3:2:1, and vacuum seal is packed;
6) quick-frozen: the goods after packaging are placed on the supporting transport tape of liquid nitrogen deep instant freezer, carry out liquid nitrogen deep fast frozen, freeze to product center temperature≤-40 DEG C; Liquid nitrogen deep fast frozen program, for be first cooled within the scope of-65 to-80 DEG C by 3min, then keeps 25 min, terminates fast frozen process.
7) cold storage: product is put and stores to freezer, described temperature of ice house is arranged on≤and-35 DEG C.
Embodiment 3:
A preparation method for spicy seafood soup seasonings, step is as follows:
1) select, clean: select the swimming crab use water that 50-100g is fresh and alive, build is complete and clean up; Dried scallop meat and dry peeled shrimp warm water soak 10 ~ 30min, and control solid carbon dioxide divides;
2) cutting, shaping: after swimming crab impurity elimination, cut for two halves, and by crab leg, residual shell trimmed, in case puncture packaging bag;
3) balance, boiling shortening: crab meat block is swung in steaming plate in order, and steaming plate puts into seafood steam cabinet, 90 DEG C are steamed 15min, then take out steaming plate, cooling;
4) configuration of liquid soup bases: get the peeled shrimp and shellfish meat that soak, adds flavoring and mixes to boil with suitable quantity of water and make liquid soup bases, for subsequent use after cooling;
In liquid soup bases, be 100 parts by weight to add the water yield, described flavoring consists of: yellow rice wine 5 parts, salt 1 part, ginger 1 part, flos caryophylli 1 part, 2 parts, Chinese prickly ash, garlic 3 parts, white sugar 15 parts, lemonlike citrus leaf 2 parts, chilli 2 parts, 5 parts, soy sauce;
5) filling, packaging: the crab meat block first got in step 3) adopts the mixture of shitosan and Tea Polyphenols to carry out coating problems, and the weight ratio of shitosan and Tea Polyphenols is 1:0.3, and the consumption of this mixture is 3% of crab meat block weight; Crab meat after coating problems packaged enter in packaging bag, then pour into the liquid soup bases cooled in step 4), the weight ratio of crab meat block and liquid soup bases is 1:3, and vacuum seal is packed;
6) quick-frozen: the goods after packaging are placed on the supporting transport tape of liquid nitrogen deep instant freezer, carry out liquid nitrogen deep fast frozen, freeze to product center temperature≤-40 DEG C; Liquid nitrogen deep fast frozen program, for be first cooled within the scope of-65 to-80 DEG C by 1min, then keeps 20 min, terminates fast frozen process.
7) cold storage: product is put and stores to freezer, described temperature of ice house is arranged on≤and-35 DEG C.
Embodiment 4:
A preparation method for spicy seafood soup seasonings, step is as follows:
1) select, clean: select the swimming crab use water that 50-100g is fresh and alive, build is complete and clean up; Dried scallop meat and dry peeled shrimp warm water soak 10 ~ 30min, and control solid carbon dioxide divides;
2) cutting, shaping: after swimming crab impurity elimination, cut for two halves, and by crab leg, residual shell trimmed, in case puncture packaging bag;
3) balance, boiling shortening: crab meat block is swung in steaming plate in order, and steaming plate puts into seafood steam cabinet, 90 DEG C ~ 100 DEG C are steamed 30min, then take out steaming plate, cooling;
4) configuration of liquid soup bases: get the peeled shrimp and shellfish meat that soak, adds flavoring and mixes to boil with suitable quantity of water and make liquid soup bases, for subsequent use after cooling;
In liquid soup bases, be 100 parts by weight to add the water yield, described flavoring consists of: yellow rice wine 15 parts, salt 1 part, ginger 2 parts, flos caryophylli 2 parts, 2 parts, Chinese prickly ash, garlic 3 parts, white sugar 18 parts, lemonlike citrus leaf 3 parts, chilli 3 parts, 15 parts, soy sauce, and the amount of peeled shrimp and shellfish meat adds according to demand;
5) filling, packaging: the crab meat block first got in step 3) adopts the mixture of shitosan and Tea Polyphenols to carry out coating problems, and the weight ratio of shitosan and Tea Polyphenols is 1:0.3, and the consumption of this mixture is 4% of crab meat block weight; Crab meat after coating problems packaged enter in packaging bag, then pour into the liquid soup bases cooled in step 4), the weight ratio of crab meat block and liquid soup bases is 1:4, and vacuum seal is packed;
6) quick-frozen: the goods after packaging are placed on the supporting transport tape of liquid nitrogen deep instant freezer, carry out liquid nitrogen deep fast frozen, freeze to product center temperature≤-40 DEG C; Liquid nitrogen deep fast frozen program, for be first cooled within the scope of-65 to-80 DEG C by 4min, then keeps 15 min, terminates fast frozen process.
7) cold storage: product is put and stores to freezer, described temperature of ice house is arranged on≤and-35 DEG C.
It is better that spicy seafood soup seasonings (freezing) product can make crab meat quality keep, and coordinates the auxiliary material of Shelf-life, and farthest keep crab outward appearance, quality, can easily store again, the holding time is long, is conducive to logistics transportation.The liquid soup bases added and the crab meat block process before packing all prevent the sex change of protein and amino acid whose deterioration; The shelf-life of this product is about 1 year, and crab meat consolidation after thawing, color and luster are good, and free from extraneous odour, sensory evaluation index is more excellent.This product selects a large amount of 50-100g little head low value product swimming crab, meets the demand of domestic and international market to crab meat product, also solves the process problem of low value product swimming crab.
Above-described embodiment is one of the present invention preferably scheme, not does any pro forma restriction to the present invention, also has other variant and remodeling under the prerequisite not exceeding the technical scheme described in claim.
Claims (9)
1. a spicy seafood soup seasonings, is characterized in that: this soup stock be filling together with liquid soup bases after boiling by the swimming crab cut for two halves after freezing obtained, described liquid soup bases is mixed to boil with suitable quantity of water by peeled shrimp, shellfish meat and flavoring to make.
2. the spicy seafood soup seasonings described in claim 1, it is characterized in that: be 100 parts by weight to add the water yield, described flavoring consists of: yellow rice wine 5 ~ 20 parts, salt 1 ~ 3 part, ginger 1 ~ 2 part, flos caryophylli 1 ~ 2 part, 2 ~ 3 parts, Chinese prickly ash, garlic 3 ~ 5 parts, white sugar 15 ~ 20 parts, lemonlike citrus leaf 2 ~ 4 parts, chilli 2 ~ 4 parts, 5 ~ 15 parts, soy sauce.
3. a preparation method for spicy seafood soup seasonings described in claim 1, it is characterized in that, the method comprises the following steps successively:
1) select, clean: select the swimming crab use water that 50-100g is fresh and alive, build is complete and clean up; Dried scallop meat and dry peeled shrimp warm water soak 10 ~ 30min, and control solid carbon dioxide divides;
2) cutting, shaping: after swimming crab impurity elimination, cut for two halves, and by crab leg, residual shell trimmed, in case puncture packaging bag;
3) balance, boiling shortening: crab meat block is swung in steaming plate in order, and steaming plate puts into seafood steam cabinet, 90 DEG C ~ 100 DEG C are steamed 15 ~ 30min, then take out steaming plate, cooling;
4) configuration of liquid soup bases: get the peeled shrimp and shellfish meat that soak, adds flavoring and mixes to boil with suitable quantity of water and make liquid soup bases, for subsequent use after cooling;
5) filling, packaging: first get crab meat in step 3) packaged enter in packaging bag, then pour into the liquid soup bases cooled in step 4), vacuum seal is packed;
6) quick-frozen: the goods after packaging are placed on the supporting transport tape of liquid nitrogen deep instant freezer, carry out liquid nitrogen deep fast frozen, freeze to product center temperature≤-40 DEG C.
4. the preparation method of the spicy seafood soup seasonings described in claim 3, it is characterized in that: be 100 parts by weight to add the water yield in step 4), described flavoring consists of: yellow rice wine 5 ~ 20 parts, salt 1 ~ 3 part, ginger 1 ~ 2 part, flos caryophylli 1 ~ 2 part, 2 ~ 3 parts, Chinese prickly ash, garlic 3 ~ 5 parts, white sugar 15 ~ 20 parts, lemonlike citrus leaf 2 ~ 4 parts, chilli 2 ~ 4 parts, 5 ~ 15 parts, soy sauce.
5. the preparation method of the spicy seafood soup seasonings described in claim 3, is characterized in that the weight ratio of crab meat block and liquid soup bases in step 5) is 1:3 ~ 4.
6. the preparation method of the spicy seafood soup seasonings described in claim 3, is characterized in that first liquid nitrogen deep fast frozen program in step 6) for be cooled within the scope of-65 to-80 DEG C by 1-4min, then keeps 15-25 min, terminate fast frozen process.
7. the preparation method of the spicy seafood soup seasonings described in claim 3, characterized by further comprising following steps 7) cold storage: product to be put and stores to freezer, described temperature of ice house is arranged on≤and-35 DEG C.
8. the preparation method of the spicy seafood soup seasonings described in claim 3, is characterized in that the weight ratio controlling crab meat block in each packaging bag, peeled shrimp and shellfish meat in step 5) is 3:2:1.
9. the preparation method of the spicy seafood soup seasonings described in claim 3, it is characterized in that in step 5), crab meat block is before putting into packaging bag, the mixture of shitosan and Tea Polyphenols is adopted to carry out coating problems in advance, the weight ratio of shitosan and Tea Polyphenols is 1:0.2-0.3, and the consumption of this mixture is the 3-5% of crab meat block weight.
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