CN104886522A - Natural seafood seasoning powder and processing method thereof - Google Patents
Natural seafood seasoning powder and processing method thereof Download PDFInfo
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- 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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- 239000000843 powder Substances 0.000 title claims abstract description 36
- 235000014102 seafood Nutrition 0.000 title claims abstract description 17
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 5
- 239000000654 additive Substances 0.000 claims abstract description 13
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- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 7
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- 244000057214 Stachys sieboldii Species 0.000 claims abstract description 7
- 235000005116 Stachys sieboldii Nutrition 0.000 claims abstract description 7
- 239000010495 camellia oil Substances 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
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- 239000005017 polysaccharide Substances 0.000 claims abstract description 4
- 240000002853 Nelumbo nucifera Species 0.000 claims description 12
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 12
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 12
- 230000000996 additive effect Effects 0.000 claims description 12
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- 235000021419 vinegar Nutrition 0.000 claims description 10
- 239000000052 vinegar Substances 0.000 claims description 10
- 239000008280 blood Substances 0.000 claims description 9
- 210000004369 blood Anatomy 0.000 claims description 9
- 238000004108 freeze drying Methods 0.000 claims description 9
- 239000003921 oil Substances 0.000 claims description 9
- 235000019198 oils Nutrition 0.000 claims description 9
- 239000002304 perfume Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 235000013599 spices Nutrition 0.000 claims description 7
- 244000291564 Allium cepa Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 244000144730 Amygdalus persica Species 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 6
- 244000131522 Citrus pyriformis Species 0.000 claims description 6
- 244000077995 Coix lacryma jobi Species 0.000 claims description 6
- 241001124553 Lepismatidae Species 0.000 claims description 6
- 241000830535 Ligustrum lucidum Species 0.000 claims description 6
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- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 6
- 244000061632 Prinsepia uniflora Species 0.000 claims description 6
- 235000008997 Prinsepia uniflora Nutrition 0.000 claims description 6
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
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- 238000010025 steaming Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 241000345998 Calamus manan Species 0.000 claims description 3
- 240000001548 Camellia japonica Species 0.000 claims description 3
- 240000008918 Chaenomeles cathayensis Species 0.000 claims description 3
- 235000009810 Chaenomeles cathayensis Nutrition 0.000 claims description 3
- 241001504664 Crossocheilus latius Species 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 244000288157 Passiflora edulis Species 0.000 claims description 3
- 235000000370 Passiflora edulis Nutrition 0.000 claims description 3
- 244000046146 Pueraria lobata Species 0.000 claims description 3
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000018597 common camellia Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
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- 238000002360 preparation method Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 235000012950 rattan cane Nutrition 0.000 claims description 3
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- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 235000020930 dietary requirements Nutrition 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract description 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 240000006432 Carica papaya Species 0.000 abstract 1
- 235000009467 Carica papaya Nutrition 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- 241000382840 Hyriopsis cumingii Species 0.000 abstract 1
- 241000735234 Ligustrum Species 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 241000975357 Salangichthys microdon Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 241000310096 Zingiber striolatum Species 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 235000013345 egg yolk Nutrition 0.000 abstract 1
- 210000002969 egg yolk Anatomy 0.000 abstract 1
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- 235000016709 nutrition Nutrition 0.000 abstract 1
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- 235000013305 food Nutrition 0.000 description 4
- 230000018109 developmental process Effects 0.000 description 2
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- 231100000614 poison Toxicity 0.000 description 1
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- 239000003440 toxic substance Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- 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
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510261414.4A CN104886522A (en) | 2015-05-21 | 2015-05-21 | Natural seafood seasoning powder and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510261414.4A CN104886522A (en) | 2015-05-21 | 2015-05-21 | Natural seafood seasoning powder and processing method thereof |
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| CN104886522A true CN104886522A (en) | 2015-09-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510261414.4A Pending CN104886522A (en) | 2015-05-21 | 2015-05-21 | Natural seafood seasoning powder and processing method thereof |
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Cited By (2)
| 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)
| 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 |
-
2015
- 2015-05-21 CN CN201510261414.4A patent/CN104886522A/en active Pending
Patent Citations (4)
| 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)
| 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 |