CN104886522A - Natural seafood seasoning powder and processing method thereof - Google Patents

Natural seafood seasoning powder and processing method thereof Download PDF

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Publication number
CN104886522A
CN104886522A CN201510261414.4A CN201510261414A CN104886522A CN 104886522 A CN104886522 A CN 104886522A CN 201510261414 A CN201510261414 A CN 201510261414A CN 104886522 A CN104886522 A CN 104886522A
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parts
powder
natural seafood
obtains
add
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CN201510261414.4A
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Chinese (zh)
Inventor
李杰民
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FUYANG JIUZHEN FOOD Co Ltd
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FUYANG JIUZHEN FOOD Co Ltd
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Priority to CN201510261414.4A priority Critical patent/CN104886522A/en
Publication of CN104886522A publication Critical patent/CN104886522A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Seasonings (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses natural seafood seasoning powder and a processing method thereof. The natural seafood seasoning powder is prepared from the following raw materials in parts by weight: 20-40 parts of whitebaits, 6-8 parts of crab meat, 10-15 parts of chili powder, 8-10 parts of salted duck egg yolk, 1-2 parts of hyriopsis cumingii polysaccharide, 4-8 parts of fishbone paste, 8-10 parts of papaya juice, 0.2-0.4 part of jasmine flowers, 0.1-0.3 part of nux prinsepiae, 0.1-0.3 part of Chinese artichoke, 0.1-0.2 part of wallich pepper stems and leaves, 0.2-0.3 part of ligustrum leaves, 30-50 parts of table salt, 15-30 parts of chive, 10-25 parts of zingiber striolatum diels, 8-10 parts of camellia oil, 6-8 parts of nutrition additives and a proper amount of cooking wine. The natural seafood seasoning powder disclosed by the invention contains various natural seafood components, is rich in nutrient, obviously improves the delicious taste, and is fresh, fragrant, hot and attractive and unique in flavor by virtue of combined action with other components. The natural seafood seasoning powder further has the functions of clearing away heat and calming the liver, strengthening the middle warmer and benefiting vital energy and inducing diuresis and clearing away toxic materials and satisfies the healthy dietary requirements of modern people.

Description

A kind of natural seafood toppings and processing method thereof
Technical field
The present invention relates to a kind of natural seafood toppings and processing method thereof, belong to food processing technology field.
Background technology
Flavouring extensive use in diet, culinary art and food processing, for improving taste of food and there is raw meat, product except effects such as greasy, the flavouring of having a strong smell, separate, increasing are fresh, the color of dish can be increased, promote appetite, be of value to the accesary foods of health.Traditional flavoring is mainly based on single varieties such as salt, vinegar, soy sauce, sugar, and along with the development of industry, flavouring presents obviously towards product diversification, the trend of composite natral, nutrient health future development.
Summary of the invention
The object of the present invention is to provide a kind of natural seafood toppings and processing method thereof, cater to the needs of more consumers.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of natural seafood toppings are made up of the raw material of following weight parts:
Silverfish 20-40, crab meat 6-8, spicy face 10-15, Salted duck egg yellow 8-10, swan-mussel polysaccharide 1-2, fish-bone mud 4-8, Chinese flowering quince juice 8-10, Jasmine 0.2-0.4, Hedge Prinsepia Nut 0.1-0.3, Chinese artichoke 0.1-0.3, southern rattan 0.1-0.2, glossy privet leaf 0.2-0.3, salt 30-50, chive 15-30, positive lotus 10-25, camellia oil 8-10, nourishing additive agent 6-8, cooking wine are appropriate;
Described nourishing additive agent forms nourishing additive agent by the raw material of following weight parts: ox blood 10-15, passion fruit juice 10-20, peach kernel 6-10, coix seed 10-15, roseleaf powder 5-8, chaste honey 8-10, rice wine 20-40, I+G2-4, pollen pini 3-6, kudzuvine root starch 8-12, camellia pollen 3-6, lemon vinegar 2-5, peony seed oil 6-8;
Described nourishing additive agent processing method be: a, by peach kernel, coix seed respectively removal of impurities clean and dry, add the ripe perfume (or spice) of frying in peony seeds oil cauldron, spreading grinds into powder, add rice wine and other residue powders, stir, slow fire is stewing to be steamed to thick paste, freeze-drying is pulverized, and obtains fragrant benevolence powder; B, fresh ox blood and lemon vinegar are stirred, water proof boils in a covered pot over a slow fire steaming to boiling, and adds other surplus stocks, is constantly stirred to thick sliding shape, and cooling freeze-drying is pulverized, and obtains ox blood powder, mixes with fragrant benevolence powder.
The preparation method of described natural seafood toppings, comprises the steps:
(1), by Jasmine, Hedge Prinsepia Nut, Chinese artichoke, Nan Teng, glossy privet leaf add 6-8 times of soak by water 1-2 hour, filter and remove residue, filtrate ultrafiltration, obtains refined liquid; Fresh chive, positive lotus are picked assorted and clean freeze-drying pulverizing, obtains green onion lotus face powder;
(2) Salted duck egg is yellow, crab meat cooks stone roller and is pounded mud, stirs fine and smooth pureed, rub the group of mixing with spicy face, fish-bone mud, salt, camellia oil, and compacting, section, put into the ripe perfume (or spice) of baking box baking, be crushed to 60-80 order, obtains the fragrant peppery powder of crab oil;
(3), silverfish is picked assorted to clean; put into rice vinegar immersion bubble within 10-15 minute, to pull out and drain; add the cooking wine of its weight portion 6-10%, leave standstill liquid and rub and mix evenly; entering the stewing steaming of cage slow fire receives dry to juice; put into mixing and kneading machine, add green onion lotus face powder, the fragrant peppery powder of crab oil and other surplus stocks, beat and burst 20-25 minute to thickness glue; extruding, expanded, pulverize, drying of sieving, bag distribution packaging and get final product.
Beneficial effect of the present invention:
The natural seafood toppings that the present invention obtains, containing multiple natural seafood composition, nutritious, significantly carry delicate flavour, with other composition actings in conjunction, the peppery U.S. of fresh perfume (or spice), unique flavor, also has effect of the flat liver of heat-clearing, tonifying middle-Jiao and Qi, diuresis removing toxic substances, meets the dietary requirement of modern's health.
Detailed description of the invention
A kind of natural seafood toppings are made up of the raw material of following weight parts:
Silverfish 40, crab meat 8, spicy face 15, Salted duck egg Huang 10, swan-mussel polysaccharide 2, fish-bone mud 8, Chinese flowering quince juice 10, Jasmine 0.4, Hedge Prinsepia Nut 0.3, Chinese artichoke 0.3, southern rattan 0.2, glossy privet leaf 0.3, salt 50, chive 30, positive lotus 25, camellia oil 10, nourishing additive agent 8, cooking wine are appropriate;
Described nourishing additive agent forms nourishing additive agent by the raw material of following weight parts: ox blood 15, passion fruit juice 20, peach kernel 10, coix seed 15, roseleaf powder 8, chaste honey 10, rice wine 40, I+G4, pollen pini 6, kudzuvine root starch 12, camellia pollen 6, lemon vinegar 5, peony seed oil 8;
Described nourishing additive agent processing method be: a, by peach kernel, coix seed respectively removal of impurities clean and dry, add the ripe perfume (or spice) of frying in peony seeds oil cauldron, spreading grinds into powder, add rice wine and other residue powders, stir, slow fire is stewing to be steamed to thick paste, freeze-drying is pulverized, and obtains fragrant benevolence powder; B, fresh ox blood and lemon vinegar are stirred, water proof boils in a covered pot over a slow fire steaming to boiling, and adds other surplus stocks, is constantly stirred to thick sliding shape, and cooling freeze-drying is pulverized, and obtains ox blood powder, mixes with fragrant benevolence powder.
The preparation method of described natural seafood toppings, comprises the steps:
(1), by Jasmine, Hedge Prinsepia Nut, Chinese artichoke, Nan Teng, glossy privet leaf add 8 times of soak by water 2 hours, filter and remove residue, filtrate ultrafiltration, obtains refined liquid; Fresh chive, positive lotus are picked assorted and clean freeze-drying pulverizing, obtains green onion lotus face powder;
(2) Salted duck egg is yellow, crab meat cooks stone roller and is pounded mud, stirs fine and smooth pureed, rub the group of mixing with spicy face, fish-bone mud, salt, camellia oil, and compacting, section, put into the ripe perfume (or spice) of baking box baking, be crushed to 80 orders, obtains the fragrant peppery powder of crab oil;
(3), silverfish is picked assorted to clean; put into rice vinegar immersion to steep to pull out for 15 minutes and drain; add the cooking wine of its weight portion 10%, leave standstill liquid and rub and mix evenly; entering the stewing steaming of cage slow fire receives dry to juice; put into mixing and kneading machine, add green onion lotus face powder, the fragrant peppery powder of crab oil and other surplus stocks, beat and burst 25 minutes to thickness glue; extruding, expanded, pulverize, drying of sieving, bag distribution packaging and get final product.

Claims (2)

1. natural seafood toppings, is characterized in that, are to be made up of the raw material of following weight parts:
Silverfish 20-40, crab meat 6-8, spicy face 10-15, Salted duck egg yellow 8-10, swan-mussel polysaccharide 1-2, fish-bone mud 4-8, Chinese flowering quince juice 8-10, Jasmine 0.2-0.4, Hedge Prinsepia Nut 0.1-0.3, Chinese artichoke 0.1-0.3, southern rattan 0.1-0.2, glossy privet leaf 0.2-0.3, salt 30-50, chive 15-30, positive lotus 10-25, camellia oil 8-10, nourishing additive agent 6-8, cooking wine are appropriate;
Described nourishing additive agent forms nourishing additive agent by the raw material of following weight parts: ox blood 10-15, passion fruit juice 10-20, peach kernel 6-10, coix seed 10-15, roseleaf powder 5-8, chaste honey 8-10, rice wine 20-40, I+G2-4, pollen pini 3-6, kudzuvine root starch 8-12, camellia pollen 3-6, lemon vinegar 2-5, peony seed oil 6-8;
Described nourishing additive agent processing method be: a, by peach kernel, coix seed respectively removal of impurities clean and dry, add the ripe perfume (or spice) of frying in peony seeds oil cauldron, spreading grinds into powder, add rice wine and other residue powders, stir, slow fire is stewing to be steamed to thick paste, freeze-drying is pulverized, and obtains fragrant benevolence powder; B, fresh ox blood and lemon vinegar are stirred, water proof boils in a covered pot over a slow fire steaming to boiling, and adds other surplus stocks, is constantly stirred to thick sliding shape, and cooling freeze-drying is pulverized, and obtains ox blood powder, mixes with fragrant benevolence powder.
2. a preparation method for natural seafood toppings as claimed in claim 1, is characterized in that comprising the steps:
(1), by Jasmine, Hedge Prinsepia Nut, Chinese artichoke, Nan Teng, glossy privet leaf add 6-8 times of soak by water 1-2 hour, filter and remove residue, filtrate ultrafiltration, obtains refined liquid; Fresh chive, positive lotus are picked assorted and clean freeze-drying pulverizing, obtains green onion lotus face powder;
(2), by Salted duck egg Huang, crab meat cook stone roller and be pounded mud, stir fine and smooth pureed, rub the group of mixing with spicy face, fish-bone mud, salt, camellia oil, compacting, section, put into the ripe perfume (or spice) of baking box baking, be crushed to 60-80 order, obtains the fragrant peppery powder of crab oil;
(3), silverfish is picked assorted to clean; put into rice vinegar immersion bubble within 10-15 minute, to pull out and drain; add the cooking wine of its weight portion 6-10%, leave standstill liquid and rub and mix evenly; entering the stewing steaming of cage slow fire receives dry to juice; put into mixing and kneading machine, add green onion lotus face powder, the fragrant peppery powder of crab oil and other surplus stocks, beat and burst 20-25 minute to thickness glue; extruding, expanded, pulverize, drying of sieving, bag distribution packaging and get final product.
CN201510261414.4A 2015-05-21 2015-05-21 Natural seafood seasoning powder and processing method thereof Pending CN104886522A (en)

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Application Number Priority Date Filing Date Title
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105995663A (en) * 2016-06-02 2016-10-12 白山鞍食品(漳州)有限公司 Marine product seasoning powder and preparation technology thereof
CN106036768A (en) * 2016-06-02 2016-10-26 白山鞍食品(漳州)有限公司 Nutritional seafood seasoning powder and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103005354A (en) * 2012-11-30 2013-04-03 阜阳九珍食品有限公司 Bone soup seasoning and preparation method thereof
CN104187540A (en) * 2014-07-21 2014-12-10 安徽省思杰食品有限公司 Beef flavored seasoning powder and processing method thereof
CN104207071A (en) * 2014-07-21 2014-12-17 安徽省思杰食品有限公司 Sauce-taste flavoring powder with squid and processing method thereof
CN104223161A (en) * 2014-07-21 2014-12-24 安徽省思杰食品有限公司 Peppery chicken-flavored nutritional seasoning powder and processing method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103005354A (en) * 2012-11-30 2013-04-03 阜阳九珍食品有限公司 Bone soup seasoning and preparation method thereof
CN104187540A (en) * 2014-07-21 2014-12-10 安徽省思杰食品有限公司 Beef flavored seasoning powder and processing method thereof
CN104207071A (en) * 2014-07-21 2014-12-17 安徽省思杰食品有限公司 Sauce-taste flavoring powder with squid and processing method thereof
CN104223161A (en) * 2014-07-21 2014-12-24 安徽省思杰食品有限公司 Peppery chicken-flavored nutritional seasoning powder and processing method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105995663A (en) * 2016-06-02 2016-10-12 白山鞍食品(漳州)有限公司 Marine product seasoning powder and preparation technology thereof
CN106036768A (en) * 2016-06-02 2016-10-26 白山鞍食品(漳州)有限公司 Nutritional seafood seasoning powder and preparation method thereof

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Application publication date: 20150909