CN104886531A

CN104886531A - Seafood shellfish sauce and preparation method thereof

Info

Publication number: CN104886531A
Application number: CN201410080196.XA
Authority: CN
Inventors: 邢春泽
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-03-06
Filing date: 2014-03-06
Publication date: 2015-09-09

Abstract

The invention discloses a seafood shellfish sauce and a preparation method thereof. The method comprises the following steps: adding water with the amount 2 times the amount of fresh shellfish seafood to the fresh shellfish seafood, adding salt, stewing by using strong fire, taking out the stewed shellfish seafood, removing shells, taking out the above obtained boiled seafood juice for later use, rapidly drying obtained seafood meat in a drying machine, crushing the dried seafood meat to form meat grains, putting the seafood juice in a pot, adding ingredients into the seafood juice, stewing at a high temperature to remove fishy smell in the seafood juice, removing the ingredients from the seafood juice, adding white sugar accounting for 0.5% of the total weight of the obtained two-stage stewed seafood juice, monosodium glutamate accounting for 0.5% of the total weight of the obtained two-stage stewed seafood juice, native chicken essence powder accounting for 0.4% of the total weight of the two-stage stewed seafood juice, salted and fermented soya paste accounting for 20% of the total weight of the two-stage stewed seafood juice and starch accounting for 0.5% of the total weight of the two-stage stewed seafood juice to the two-stage stewed seafood juice while hot, putting all the meat grains in the pot, uniformly stirring, and boiling to prepare the seafood shellfish sauce. The seafood shellfish sauce has the advantages of simple method, pure umami, abundant nutrition, no additives, healthiness and no pollution.

Description

Seafood shellfish sauce and preparation method thereof

Technical field

The present invention relates to tartar sauce technical field, specifically a kind of seafood shellfish sauce and preparation method thereof.

Background technology

At present, marine product is produced in a large number at China coast, people by seafood to eat raw, quick-frozen or make the method roughing such as dried product and eat, along with the quickening of growth in the living standard and rhythm of life, people more and more focus on the nutrition of diet, health and health, more delicious in order to make food taste, people's often various batching in addition, sauce is exactly one of favorite batching of people, people generally go business to purchase exceeding the amount stipulated the sauce buying various taste, but these finished sauce are often containing multiple additives, pigment, the chemical element of the unfavorable health such as anticorrisive agent, often edible, the health of human body can be affected.

Summary of the invention

The object of the invention is to solve above-mentioned the deficiencies in the prior art, provide that a kind of method is simple, delicate flavour is pure, nutritious, additive-free, healthy free of contamination seafood shellfish sauce and preparation method thereof.

The technical solution adopted for the present invention to solve the technical problems is:

A kind of seafood shellfish sauce and preparation method thereof, it is characterized in that with the as many again water of fresh and alive shellfish by nest RT-PCR, add the salt of 4% of shellfish by nest RT-PCR and water gross weight again, use big fire boiling, after cooking, shellfish by nest RT-PCR is pulled out, remove shell, seafood juice after marine product boils gets out for subsequent use, by seafood meat flash baking in dryer of shellfish by nest RT-PCR, be beneficial to the freshness and the nutrition that keep seafood, the moisture content of the seafood meat after oven dry is at 10-20%, seafood digested tankage after drying is broken into 5-10 object meat grain, seafood juice is put into pot, batching is put in seafood juice, with thermophilic digestion 10 minutes, to remove the fishy smell in seafood juice, remove the batching in seafood juice, add while hot secondary boiled after seafood juice in the white sugar 0.5% of gross weight, monosodium glutamate 0.5%, soil chicken powder 0.4%, salty sauce 20% and starch 0.5%, all put into pot stir evenly being ground into 5-10 object meat grain again, with large torch pot boiled seafood shellfish sauce.

The constituent of batching of the present invention and be with the percentage by weight of seafood juice: chilli 0.2%, great Jiang 1%, shallot 1%, garlic 0.5%, pepper 0.2%, aniseed 0.3%, orange skin 0.3%, salt 5%.

Seafood shellfish of the present invention can select scallop, also can select marine rainbow clam, can also select and spend fresh sub-clam.

The present invention, owing to adopting said method, has the advantages such as method is simple, delicate flavour is pure, nutritious, additive-free, health is pollution-free.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is further described:

Embodiment 1: a kind of seafood shellfish sauce and preparation method thereof, it is characterized in that with the fresh and alive as many again water of shellfish by nest RT-PCR scallop, add the salt of 4% of shellfish by nest RT-PCR and water gross weight again, use big fire boiling, after cooking, shellfish by nest RT-PCR is pulled out, remove shell, seafood juice after marine product boils gets out for subsequent use, by seafood meat flash baking in dryer of shellfish by nest RT-PCR, be beneficial to the freshness and the nutrition that keep seafood, the moisture content of the seafood meat after oven dry is 10%, seafood digested tankage after drying is broken into 10 object meat grains, seafood juice is put into pot, batching chilli 0.2% is put in seafood juice, great Jiang 1%, shallot 1%, garlic 0.5%, pepper 0.2%, aniseed 0.3%, orange skin 0.3%, salt 5%, with thermophilic digestion 10 minutes, to remove the fishy smell in seafood juice, remove the batching in seafood juice, add while hot secondary boiled after seafood juice in the white sugar 0.5% of gross weight, monosodium glutamate 0.5%, soil chicken powder 0.4%, salty sauce 20% and starch 0.5%, all put into pot stir evenly being ground into 5-10 object meat grain again, with large torch pot boiled the pure seafood shellfish sauce of delicate flavour.

Embodiment 2: a kind of seafood shellfish sauce and preparation method thereof, it is characterized in that with the fresh and alive as many again water of shellfish by nest RT-PCR marine rainbow clam, add the salt of 4% of shellfish by nest RT-PCR and water gross weight again, use big fire boiling, after cooking, shellfish by nest RT-PCR is pulled out, remove shell, seafood juice after marine product boils gets out for subsequent use, by seafood meat flash baking in dryer of shellfish by nest RT-PCR, be beneficial to the freshness and the nutrition that keep seafood, the moisture content of the seafood meat after oven dry is 20%, seafood digested tankage after drying is broken into 5 object meat grains, seafood juice is put into pot, batching chilli 0.2% is put in seafood juice, great Jiang 1%, shallot 1%, garlic 0.5%, pepper 0.2%, aniseed 0.3%, orange skin 0.3%, salt 5%, with thermophilic digestion 10 minutes, to remove the fishy smell in seafood juice, remove the batching in seafood juice, add while hot secondary boiled after seafood juice in the white sugar 0.5% of gross weight, monosodium glutamate 0.5%, soil chicken powder 0.4%, salty sauce 20% and starch 0.5%, all put into pot stir evenly being ground into 5 object meat grains again, with large torch pot boiled the pure seafood shellfish sauce of delicate flavour.

Embodiment 3: a kind of seafood shellfish sauce and preparation method thereof, it is characterized in that with the fresh and alive as many again water of shellfish by nest RT-PCR marine rainbow clam, add the salt of 4% of shellfish by nest RT-PCR and water gross weight again, use big fire boiling, after cooking, shellfish by nest RT-PCR is pulled out, remove shell, seafood juice after marine product boils gets out for subsequent use, by seafood meat flash baking in dryer of shellfish by nest RT-PCR, be beneficial to the freshness and the nutrition that keep seafood, the moisture content of the seafood meat after oven dry is 15%, seafood digested tankage after drying is broken into 8 object meat grains, seafood juice is put into pot, batching chilli 0.2% is put in seafood juice, great Jiang 1%, shallot 1%, garlic 0.5%, pepper 0.2%, aniseed 0.3%, orange skin 0.3%, salt 5%, with thermophilic digestion 10 minutes, to remove the fishy smell in seafood juice, remove the batching in seafood juice, add while hot secondary boiled after seafood juice in the white sugar 0.5% of gross weight, monosodium glutamate 0.5%, soil chicken powder 0.4%, salty sauce 20% and starch 0.5%, all put into pot stir evenly being ground into 8 object meat grains again, with large torch pot boiled the pure seafood shellfish sauce of delicate flavour.

Claims

1. seafood shellfish sauce and preparation method thereof, it is characterized in that with the as many again water of fresh and alive shellfish by nest RT-PCR, add the salt of 4% of shellfish by nest RT-PCR and water gross weight again, use big fire boiling, after cooking, shellfish by nest RT-PCR is pulled out, remove shell, seafood juice after marine product boils gets out for subsequent use, by seafood meat flash baking in dryer of shellfish by nest RT-PCR, the moisture content of the seafood meat after oven dry is at 10-20%, seafood digested tankage after drying is broken into 5-10 object meat grain, seafood juice is put into pot, batching is put in seafood juice, with thermophilic digestion 10 minutes, remove the batching in seafood juice, add while hot secondary boiled after seafood juice in the white sugar 0.5% of gross weight, monosodium glutamate 0.5%, soil chicken powder 0.4%, salty sauce 20% and starch 0.5%, all put into pot stir evenly being ground into 5-10 object meat grain again, with large torch pot boiled seafood shellfish sauce.

2. seafood shellfish sauce and preparation method thereof, is characterized in that the constituent of described batching and with the percentage by weight of seafood juice is: chilli 0.2%, great Jiang 1%, shallot 1%, garlic 0.5%, pepper 0.2%, aniseed 0.3%, orange skin 0.3%, salt 5%.

3. seafood shellfish sauce and preparation method thereof, is characterized in that seafood shellfish of the present invention selects scallop, or marine rainbow clam or spend fresh sub-clam.