CN104256751A - Preparation method of pure natural freshening seasoning soup packet - Google Patents
Preparation method of pure natural freshening seasoning soup packet Download PDFInfo
- Publication number
- CN104256751A CN104256751A CN201410475160.1A CN201410475160A CN104256751A CN 104256751 A CN104256751 A CN 104256751A CN 201410475160 A CN201410475160 A CN 201410475160A CN 104256751 A CN104256751 A CN 104256751A
- Authority
- CN
- China
- Prior art keywords
- scallop
- preparation
- increases
- point
- steamed dumping
- 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
Links
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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- 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
- A23L17/60—Edible seaweed
-
- 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
- A23L23/10—Soup concentrates, e.g. powders or cakes
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)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a preparation method of a pure natural freshening seasoning soup packet. The preparation method comprises the following steps: crushing cooked skipjack by use of a food processor to obtain the skipjack material for later use; adding shallot, bruised ginger and white pepper powder to the tips and edges of scallops, cooking and then crushing the cooked scallops to obtain the scallop tip and edge material for later use; crushing dried kelp, sieving by use of a 20-mesh sieve, and adding cold water for soaking the kelp to obtain the kelp for later use; moving the skipjack material for later use, the scallop tip and edge material for later use and the kelp for later use to a three-neck flask and adding ethanol for reflux extraction; blending and homogenizing after filtering, suction filtration and concentration, thereby obtaining the compound natural freshening seasoning soup packet. The freshening seasoning soup packet prepared by the preparation method is rich in natural seafood flavor, strong and rich in taste, fresh and sweet in taste, long in aftertaste, and strongly mellow. The preparation method is capable of keeping the original colors, aromas and tastes of marine food products, and also has high extraction rate, and the pure natural freshening seasoning soup packet has the advantages of good rapid solubility and rich nutritional ingredients.
Description
Technical field
The present invention relates to foodstuff flavouring field, particularly a kind of pure natural increases the preparation method of fresh seasoning steamed dumping.
Background technology
Current China is still based on the Condiment Market of traditional soy sauce, sauce class, vinegar, monosodium glutamate etc.But from diet consumption mode, the seasoning mode of health, diversification, and the market potential aspect of compound natural flavoring, natural increasing fresh seasoning series products has good development prospect.
Stripped tuna (Katsuwonus pelamis, dried skipjack), belongs to Osteichthyes (Pisces), mackerel section (Katsuwonida), and oceanic bonito belongs to (Katsuwonus).Ocean pelagic fishes, belong to dawn, daytime row fish, often eat fish and the shell-fish such as sardine, bamboo basket angle.China East Sea, South Sea stripped tuna amount of fishing are large.Stripped tuna meat takes on a red color, and protein content is high, can eat raw.Be called as wooden fish or bonito stick in China, it, must through the processing of fire-cureing of even more than ten day in a few days because of manufacture craft uniqueness, and it has dense region feature, especially very thinks highly of in Japanese cooking culture.It can directly cook dish and food and drink, if use the function also having certain preventing drunkenness when drinking.So far, in a lot of health food, also have it to participate in compatibility, or there is peculiar flavour and abundant protein (accounting for 15%) outward based on it, also containing suitable in all kinds of free amino acid of fresh material (as inosinicacid etc.) and polypeptide class, especially DHA (the DHA in unrighted acid is rich in, docosahexenoicacid), content about has 1600 milligrams in each hectogram.So it has certain dietary function to angiocardiopathy, sugared dung disease.
Scallop edge is the remainder after scallop is processed into marine product dried scallop, and it accounts for 20% of scallop weight, scallop edge delicious flavour, and compared with new fresh scallops, scallop edge fishy smell subtracts greatly.Its scallop edge delicate flavour feature is sweet fresh, is fresh material, therefore has strong sea food flavor because it is rich in glutamic acid, glycine, alanine, amic acid etc. multiple.The protein nutritive value of scallop edge is higher.Its amino acid whose total content is 83.84%, higher than the amino acid content 76.15% of scallop post.The more important thing is, except content of taurine differs greatly, in scallop edge albumen powder and scallop post, other composition of amino acid is basically identical, and with nutritive value, opinion can replace scallop post.Scallop edge has nourishing yin and supplementing blood, beneficial smart kidney tonifying, and disappear the effects such as goiter and tumor, and Recent study finds, also containing physiological activators such as abundant anticancer trace element and polysaccharides in scallop edge, it has antitumor, antiviral, anti-ageing multiple biological function of waiting for a long time.Therefore, scallop edge has very high value of exploiting and utilizing.
The title that sea-tangle have " marine vegetables ", it contains carrotene, vitamin B1, vitamin B2, protein, a large amount of iodine etc., has high edible and medical value.
Therefore the object of the invention is to overcome the deficiencies in the prior art, provide a kind of composite natral be prepared from for primary raw material with sea-tangle, stripped tuna, scallop edge, scallop point etc. to increase the preparation method of fresh seasoning steamed dumping.
Summary of the invention
The object of this invention is to provide the preparation method that a kind of composite natral increases fresh seasoning steamed dumping, obtained seasoning steamed dumping is natural, local flavor is dense, mouthfeel is good.
The technical solution used in the present invention is as follows:
Composite natral increases a preparation method for fresh seasoning steamed dumping, comprises the steps:
Smash after stripped tuna boiling with cooking machine, obtain stripped tuna for subsequent use;
Add green onion, bruised ginger, white pepper powder to scallop point and scallop edge, smash with cooking machine after boiling, obtain scallop for subsequent use point, scallop edge;
Pulverized by dry sea-tangle, 20 orders sieve process, add cold water, and bubble obtains sea-tangle for subsequent use after sending out;
Stripped tuna for subsequent use, scallop point, scallop edge and sea-tangle are proceeded in there-necked flask, adds alcohol reflux and extract; Filter, suction filtration, concentrated after carry out allocating, obtained composite natral increases fresh seasoning steamed dumping after homogeneous.
Preferably, the ratio of weight and number of described raw material is: stripped tuna 40-50 part; Scallop point 25-50 part; Scallop edge 25-50 part; Dry sea-tangle 10-25 part.More preferably, the ratio of weight and number of described raw material is: stripped tuna 40 parts; Scallop point 25 parts; Scallop edge 25 parts; 10 parts, dry sea-tangle.
Preferably, the boiling temperature of described stripped tuna is 120 DEG C, boiling 1-2h.
Preferably, described scallop point and scallop edge boiling temperature are 120 DEG C, boiling 1-2h.
Preferably, the ratio of weight and number of described scallop point, scallop edge, green onion, bruised ginger, white pepper powder is: 25:25:4:6:0.25.
Preferably, described adaptation step is allocated for adding xanthans, propane diols, salt and sugar.
Preferably, described refluxing extraction step be add 80% ethanol, solid-liquid ratio is 1:1-1:40; Micro-lower refluxing extraction 1-12h that boils; After filtration, obtain extract; Add the ethanol of 80% in filter residue, solid-liquid ratio is 1:1-1:40, continues refluxing extraction 1-12h; Then cold filtration, obtains extract, merges extracted twice liquid.
The beneficial effect that the present invention has:
The seasoning bag that the present invention obtains, natural seafood local flavor is dense, and mouthfeel is strongly abundant, taste is fresh and sweet, and aftertaste is long, and mellow sense is strong.Not only remain the original color of marine product, and recovery rate is higher, instant capacity is good, rich in nutrition content.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, but do not limit protection scope of the present invention.
Embodiment 1
Composite natral increases a preparation method for fresh seasoning steamed dumping, comprises the steps:
Select stripped tuna, claim to obtain net weight 40g, after putting into jacketed pan 120 DEG C of boiling 2h, cooking machine is smashed, for subsequent use; Get scallop point, each 25g of scallop edge, adds green onion 4g, bruised ginger 6g, white pepper powder 0.25g, and after putting into jacketed pan 120 DEG C of boiling 1h, cooking machine is smashed, for subsequent use; Pulverized by dry sea-tangle 10g, 20 orders sieve process, add cold water 60g, and bubble is for subsequent use after sending out 2h; Finally stripped tuna for subsequent use, Bei Jian, Bei Bian and sea-tangle are proceeded in there-necked flask, add the ethanol 200g of 80%, micro-lower refluxing extraction 1h that boils; Obtain extract; Refluxing extraction 1h is continued after adding the ethanol 200g of 80% in filtered filtration residue; Then cold filtration, obtains extract; Merge extracted twice liquid, obtain extract 380g.After gained extract vacuum filtration, obtain liquid 360g, be concentrated into 120g, add in concentrate the xanthans of concentrate quality 0.3%, 1.8% propane diols, the salt of 4%, the sugar of 2.5% allocate, obtain composite natral after adopting high-speed shearing machine homogeneous after allotment and increase fresh seasoning steamed dumping.
Claims (7)
1. composite natral increases a preparation method for fresh seasoning steamed dumping, it is characterized in that: comprise the steps:
Smash after stripped tuna boiling with cooking machine, obtain stripped tuna for subsequent use;
Add green onion, bruised ginger, white pepper powder to scallop point and scallop edge, smash with cooking machine after boiling, obtain scallop for subsequent use point, scallop edge;
Pulverized by dry sea-tangle, 20 orders sieve process, add cold water, and bubble obtains sea-tangle for subsequent use after sending out;
Stripped tuna for subsequent use, scallop point, scallop edge and sea-tangle are proceeded in there-necked flask, adds alcohol reflux and extract; Filter, suction filtration, concentrated after carry out allocating, obtained composite natral increases fresh seasoning steamed dumping after homogeneous.
2. a kind of composite natral increases the preparation method of fresh seasoning steamed dumping according to claim 1, it is characterized in that: the ratio of weight and number of described raw material is: stripped tuna 40-50 part; Scallop point 25-50 part; Scallop edge 25-50 part; Dry sea-tangle 10-25 part; More preferably, the ratio of weight and number of described raw material is: stripped tuna 40 parts; Scallop point 25 parts; Scallop edge 25 parts; 10 parts, dry sea-tangle.
3. a kind of composite natral increases the preparation method of fresh seasoning steamed dumping according to claim 2, it is characterized in that: the boiling temperature of described stripped tuna is 120 DEG C, boiling 1-2h.
4. according to Claims 2 or 3, a kind of composite natral increases the preparation method of fresh seasoning steamed dumping, it is characterized in that: described scallop point and scallop edge boiling temperature are 120 DEG C, boiling 1-2h.
5. according to any one of claim 2-4, a kind of composite natral increases the preparation method of fresh seasoning steamed dumping, it is characterized in that: the ratio of weight and number of described scallop point, scallop edge, green onion, bruised ginger, white pepper powder is: 25:25:4:6:0.25.
6. according to any one of claim 2-5, a kind of composite natral increases the preparation method of fresh seasoning steamed dumping, it is characterized in that: described adaptation step is allocated for adding xanthans, propane diols, salt and sugar.
7. according to any one of claim 2-6, a kind of composite natral increases the preparation method of fresh seasoning steamed dumping, it is characterized in that: described refluxing extraction step be add 80% ethanol, solid-liquid ratio is 1:1-1:40; Micro-lower refluxing extraction 1-12h that boils; After filtration, obtain extract; Add the ethanol of 80% in filter residue, solid-liquid ratio is 1:1-1:40, continues refluxing extraction 1-12h; Then cold filtration, obtains extract, merges extracted twice liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410475160.1A CN104256751A (en) | 2014-09-17 | 2014-09-17 | Preparation method of pure natural freshening seasoning soup packet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410475160.1A CN104256751A (en) | 2014-09-17 | 2014-09-17 | Preparation method of pure natural freshening seasoning soup packet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256751A true CN104256751A (en) | 2015-01-07 |
Family
ID=52148434
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410475160.1A Pending CN104256751A (en) | 2014-09-17 | 2014-09-17 | Preparation method of pure natural freshening seasoning soup packet |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104256751A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579230A (en) * | 2016-12-28 | 2017-04-26 | 岭南师范学院 | Seafood basic seasoning sour soup and making method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965965A (en) * | 2010-08-31 | 2011-02-09 | 浙江顶味食品有限公司 | Fresh increasing flavoring and manufacturing process thereof |
| CN103461940A (en) * | 2013-09-23 | 2013-12-25 | 天津春发生物科技集团有限公司 | Mushroom seasoning and preparation method thereof |
-
2014
- 2014-09-17 CN CN201410475160.1A patent/CN104256751A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965965A (en) * | 2010-08-31 | 2011-02-09 | 浙江顶味食品有限公司 | Fresh increasing flavoring and manufacturing process thereof |
| CN103461940A (en) * | 2013-09-23 | 2013-12-25 | 天津春发生物科技集团有限公司 | Mushroom seasoning and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579230A (en) * | 2016-12-28 | 2017-04-26 | 岭南师范学院 | Seafood basic seasoning sour soup and making method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100574641C (en) | A kind of scallop product and preparation method thereof | |
| CN102342488A (en) | Method for making hot pepper-pumpkin sauce | |
| KR101166896B1 (en) | Manufacturing method for canned goods of alaska pollack of kodari | |
| CN110301623A (en) | A kind of instant tomato paste product and preparation method thereof rich in lycopene | |
| CN105475950A (en) | Preparation method for nutritional seasoner for making soup stock | |
| CN103431445A (en) | Processing method of sipunculus nudus can | |
| KR101031320B1 (en) | Seasoning powder for instant ddogguk | |
| KR102084331B1 (en) | Manufacturing method of gochujang having red yeast rice | |
| CN105325916A (en) | Residue spicy grilled fish and processing technology thereof | |
| KR101742395B1 (en) | Method of cooking Broth for Relief the Hangover | |
| CN102669565B (en) | Lean meat-preserved egg congee lyophilized powder and preparation method thereof | |
| CN102077999A (en) | Novel method of making chicken feet | |
| CN104026542B (en) | A kind of method of utilizing existing chicken powder and mushroom stems to prepare the compound chicken powder of mushroom taste | |
| KR101086848B1 (en) | Manufacturing method of marine products sauce using anchovy sauce byproducts | |
| CN105231159A (en) | Composite dried meat floss sauce and making method thereof | |
| CN105249294A (en) | Chinese pepper flavored grilled fish and processing technology thereof | |
| CN104957593A (en) | Square bamboo shoot-rabbit meat hot and spicy sauce and preparation method thereof | |
| CN103300343A (en) | Cedrela sinensis shrimp spicy paste and preparation method thereof | |
| KR20030063663A (en) | A multi-purpose eel sauce, and a method for manufacturing thereof | |
| CN104256751A (en) | Preparation method of pure natural freshening seasoning soup packet | |
| CN104432285A (en) | Shrimp-flavored seasoning soup block and preparation method thereof | |
| CN108740919B (en) | Thick soup seasoning packet with pickled cabbage, cream and yellow croaker and preparation method of thick soup seasoning packet | |
| KR100210056B1 (en) | Spice for bean sprout soup | |
| CN112753936A (en) | Preparation method of mushroom marinated noodles | |
| KR100985176B1 (en) | Meat Stock Manufacturing Method of Cold Noodles Including Oyster Sauce and Cold Noodles Using it |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150107 |