CN105124525A - Seafood and yolk spiced salt - Google Patents
Seafood and yolk spiced salt Download PDFInfo
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- CN105124525A CN105124525A CN201510660560.4A CN201510660560A CN105124525A CN 105124525 A CN105124525 A CN 105124525A CN 201510660560 A CN201510660560 A CN 201510660560A CN 105124525 A CN105124525 A CN 105124525A
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Abstract
The invention discloses seafood and yolk spiced salt. The seafood and yolk spiced salt is prepared from 6-13 parts of seafood extracts, 50-60 parts of salted egg yolks, 10-15 parts of Chinese prickly ash, 20-30 parts of edible salt, 1-2 parts of garlic, 10-20 parts of edible oil and 1-3 parts of aginomoto. By using the seafood extracts and the salted egg yolks as main raw materials, the spiced salt which has the taste of marine products, feels fine and smooth in the mouth, and has strong salted egg yolk scent, garlic scent and spiced salt scent is prepared, the spiced salt is rich in protein and delicious amino acid, and the nutritive value and taste of the seafood and yolk spiced salt are better than those of ordinary spiced salt.
Description
Technical field
The present invention relates to a kind of spiced salt flavouring, specifically a kind of seafood yolk spiced salt and preparation method thereof.
Background technology
The spiced salt is each regional common flavoring of China.The powder that pepper grain is worn into after frying perfume (or spice) is zanthoxylum powder, if add the salt of stir-bake to yellowish, becomes pepper salt, is usually used in the use that fry is stained with food.Be that one of taste commonly used by Sichuan cuisine, fragrant fiber crops and salty, are used for Hot dishes.In area, North China, the way of the spiced salt is by fried for Chinese prickly ash crisp, pulverize into powder, support by the arm among fine salt, generally as the condiment of fried chicken or other fried meat, can be added in the batter of fried food parcel, also can explode good after dip in the spiced salt with fried food and eat, also multiple wheaten food can be made, such as pancake, cow tongue cake.The spiced salt not only can increase dish taste, but also imparts dish color and luster.
At present, spiced salt series products primary raw material is capsicum and salt on the market, focuses on taste effect, and nutritive value is lower, and taste is single.The problem to be solved in the present invention utilizes seafood extract and preserved egg yellow to make primary raw material, prepare a kind of have marine product local flavor, entrance fine and smooth, have the spiced salt that sufficient preserved egg yellow fragrance, garlic are fragrant, the spiced salt is fragrant, it is rich in the composition such as protein, delicious amino acid, and nutritive value and local flavor are better than the general spiced salt.
Summary of the invention
Main purpose of the present invention is to provide a kind of seafood yolk spiced salt given off a strong fragrance.
Another object of the present invention is to provide the preparation method of the above-mentioned seafood yolk spiced salt.
For achieving the above object, the present invention takes following technical scheme:
A kind of seafood yolk spiced salt, is characterized in that, containing following raw material, prepare by following portions by weight:
Seafood extract 6 ~ 13 parts, preserved egg yellow 50 ~ 60 parts, 10 ~ 15 parts, Chinese prickly ash, edible salt 20 ~ 30 parts, 1 ~ 2 part, garlic, edible oil 10 ~ 20 parts, monosodium glutamate 1 ~ 3 part.
The described seafood yolk spiced salt, is characterized in that, its concrete steps and technique are:
First step baking preserved egg yellow: charge ratio preserved egg yellow is put into baking box and heat 150 ~ 180 DEG C, baking 3 ~ 5 minutes, puts into beating crusher and smash, for subsequent use;
Second step frying Chinese prickly ash: little for charge ratio Chinese prickly ash fire is fried 10 ~ 15 minutes, puts into beating crusher and smash, for subsequent use;
The fried garlic of 3rd step: be first chopped into mud by after garlic peeling, cleaning, puts into temperature 150 DEG C of oil cauldrons fried 2 ~ 4 minutes, takes the dish out of the pot to time golden yellow, air-cooled or naturally cool to normal temperature after draining grease, then puts into beating crusher and breaks into powder, for subsequent use;
4th step is mixed thoroughly: by seafood extract, monosodium glutamate, step one smash preserved egg yellow, step 2 smash Chinese prickly ash, the powdery garlic of step 3 mixes, and is dried to water content less than 10%;
5th step is sieved: the product of step 4 is crossed 100 mesh sieves;
6th step sterilization: the product of step 5 is put into purple low-light drying-sterilizing machine, control temperature is at 70 ~ 85 DEG C, and sterilization 4 ~ 7 minutes, obtains finished product;
7th step packaging: finished product is quantitatively installed in vial or packaging bag and seals, normal temperature storage.
Described seafood extract is that marine product is obtained by sequence techniques such as enzymolysis, extraction, allotments (or thermal response), product is rich in protein, delicious amino acid, can provide feature marine product local flavor, be the best source strengthening food sea food flavor at present.Seafood extract is rich in the trace element of several amino acids, peptide, nucleotides, vitamin and mineral matter and a lot of needed by human.They are different from the general seafood powder processed without enzymolysis, the more multiplex seafood raw materials of the latter are by simply pulverizing, dry and allocating, the main component of seafood extract is then flavour nucleotide and amino acid etc., protein in seafood is only degraded under the effect of multiple enzyme could produce these delicate flavour materials, thus performance increases function that is fresh, seasoning.
Described seafood extract is one or more of seafood extract of extra large shrimp local flavor, sea crab flavor, ocean fish local flavor, scallop local flavor, sea-tangle local flavor.
Purple low-light drying-sterilizing machine described in step 6 utilizes the three-in-one superpower sterilization technology of ultraviolet, microwave, light wave, triple guarantee material inside and outside bactericidal effect is very good, 3 ~ 8 times can be extended by the shelf-life of the food of purple low-light equipment drying, sterilization, more improve 30% than pure microwave sterilizing effect, temperature declines about 20%, and does not destroy original nutritional labeling, color and luster, mouthfeel and natural flavour mountaineous.
The present invention has following beneficial effect:
1) the present invention is not only applicable to dip in food crisp deep-frying dishes, also can put into dish directly seasoning, the preparation food of sea food flavor, the preserved materials as various seafood cuisine.
2) the present invention has soft natural flavour and strong characteristic, strengthens the fresh fragrance road of the spiced salt.
3) the present invention applies purple low-light sterilization technology, extends shelf life of products, improves product quality.
4) perfume (or spice) of the existing strong seafood taste of the present invention, the yolk fragrance also having abundance, garlic perfume, the spiced salt.
Detailed description of the invention
Below the specific embodiment of the present invention is elaborated:
Embodiment 1
The seafood yolk spiced salt, adopts following raw material, prepares by following weight ratio:
Seafood extract 13 kilograms, preserved egg yellow 60 kilograms, 15 kilograms, Chinese prickly ash, edible salt 30 kilograms, 2 kilograms, garlic, edible oil 20 kilograms, monosodium glutamate 3 kilograms.
Concrete preparation method:
First step baking preserved egg yellow: charge ratio preserved egg yellow is put into baking box and heat 150 ~ 180 DEG C, baking 5 minutes, puts into beating crusher and smash, for subsequent use.
Second step frying Chinese prickly ash: little for charge ratio Chinese prickly ash fire is fried 15 minutes, puts into beating crusher and smash, for subsequent use.
The fried garlic of 3rd step: be first chopped into mud by after garlic peeling, cleaning, puts into temperature 150 DEG C of oil cauldrons fried 2 ~ 4 minutes, takes the dish out of the pot to time golden yellow, air-cooled or naturally cool to normal temperature after draining grease, then puts into beating crusher and breaks into powder, for subsequent use.
4th step is mixed thoroughly: by seafood extract, monosodium glutamate, step one smash preserved egg yellow, step 2 smash Chinese prickly ash, the powdery garlic of step 3 mixes, and is dried to water content less than 10%.
5th step is sieved: the product of step 4 is crossed 100 mesh sieves.
6th step sterilization: the product of step 5 is put into purple low-light drying-sterilizing machine, control temperature is at 70 ~ 85 DEG C, and sterilization 7 minutes, obtains finished product.
7th step packaging: finished product is quantitatively installed in vial or packaging bag and seals, normal temperature storage.
Embodiment 2
The seafood yolk spiced salt, adopts following raw material, prepares by following weight ratio:
Seafood extract 10 kilograms, preserved egg yellow 50 kilograms, 10 kilograms, Chinese prickly ash, edible salt 20 kilograms, 1 kilogram, garlic, edible oil 15 kilograms, monosodium glutamate 2 kilograms.
Concrete preparation method:
First step baking preserved egg yellow: charge ratio preserved egg yellow is put into baking box and heat 150 ~ 180 DEG C, baking 4 minutes, puts into beating crusher and smash, for subsequent use.
Second step frying Chinese prickly ash: little for charge ratio Chinese prickly ash fire is fried 10 minutes, puts into beating crusher and smash, for subsequent use.
The fried garlic of 3rd step: be first chopped into mud by after garlic peeling, cleaning, puts into temperature 150 DEG C of oil cauldrons fried 2 ~ 4 minutes, takes the dish out of the pot to time golden yellow, air-cooled or naturally cool to normal temperature after draining grease, then puts into beating crusher and breaks into powder, for subsequent use.
4th step is mixed thoroughly: by seafood extract, monosodium glutamate, step one smash preserved egg yellow, step 2 smash Chinese prickly ash, the powdery garlic of step 3 mixes, and is dried to water content less than 10%.
5th step is sieved: the product of step 4 is crossed 100 mesh sieves.
6th step sterilization: the product of step 5 is put into purple low-light drying-sterilizing machine, control temperature is at 70 ~ 85 DEG C, and sterilization 5 minutes, obtains finished product.
7th step packaging: finished product is quantitatively installed in vial or packaging bag and seals, normal temperature storage.
Embodiment 3
The seafood yolk spiced salt, adopts following raw material, prepares by following weight ratio:
Seafood extract 6 kilograms, preserved egg yellow 40 kilograms, 8 kilograms, Chinese prickly ash, edible salt 10 kilograms, 1 kilogram, garlic, edible oil 7 kilograms, monosodium glutamate 0.8 kilogram.
Concrete preparation method:
First step baking preserved egg yellow: charge ratio preserved egg yellow is put into baking box and heat 150 ~ 180 DEG C, baking 3 minutes, puts into beating crusher and smash, for subsequent use.
Second step frying Chinese prickly ash: little for charge ratio Chinese prickly ash fire is fried 10 minutes, puts into beating crusher and smash, for subsequent use.
The fried garlic of 3rd step: be first chopped into mud by after garlic peeling, cleaning, puts into temperature 150 DEG C of oil cauldrons fried 2 ~ 4 minutes, takes the dish out of the pot to time golden yellow, air-cooled or naturally cool to normal temperature after draining grease, then puts into beating crusher and breaks into powder, for subsequent use.
4th step is mixed thoroughly: by seafood extract, monosodium glutamate, step one smash preserved egg yellow, step 2 smash Chinese prickly ash, the powdery garlic of step 3 mixes, and is dried to water content less than 10%.
5th step is sieved: the product of step 4 is crossed 100 mesh sieves.
6th step sterilization: the product of step 5 is put into purple low-light drying-sterilizing machine, control temperature is at 70 ~ 85 DEG C, and sterilization 4 minutes, obtains finished product.
7th step packaging: finished product is quantitatively installed in vial or packaging bag and seals, normal temperature storage.
Above-described is only embodiments of the present invention.Obvious specific implementation of the present invention is not subject to the restrictions described above; as long as have employed the unsubstantiality that method of the present invention is conceived and technical scheme is carried out to improve; or design of the present invention and technical scheme directly applied to other occasions, all within protection scope of the present invention without to improve.
Claims (3)
1. a seafood yolk spiced salt, is characterized in that, the described seafood yolk spiced salt contains following raw material, prepares by following portions by weight:
Seafood extract 6 ~ 13 parts, preserved egg yellow 50 ~ 60 parts, 10 ~ 15 parts, Chinese prickly ash, edible salt 20 ~ 30 parts, 1 ~ 2 part, garlic, edible oil 10 ~ 20 parts, monosodium glutamate 1 ~ 3 part;
Concrete steps and the technique of the described seafood yolk spiced salt are:
First step baking preserved egg yellow: charge ratio preserved egg yellow is put into baking box and is warmed to 150 ~ 180 DEG C, baking 3 ~ 5 minutes, puts into beating crusher and smash, for subsequent use;
Second step frying Chinese prickly ash: little for charge ratio Chinese prickly ash fire is fried 10 ~ 15 minutes, enters beating crusher and smash, for subsequent use;
The fried garlic of 3rd step: be first chopped into mud by after garlic peeling, cleaning, puts into temperature 150 DEG C of oil cauldrons fried 2 ~ 4 minutes, takes the dish out of the pot to time golden yellow, air-cooled or naturally cool to normal temperature after draining grease, then puts into beating crusher and breaks into powder, for subsequent use;
4th step is mixed thoroughly: by seafood extract, monosodium glutamate, step one smash preserved egg yellow, step 2 smash Chinese prickly ash, the powdery garlic of step 3 mixes, and is dried to water content less than 10%;
5th step is sieved: the product of step 4 is crossed 100 mesh sieves;
6th step sterilization: the product of step 5 is put into purple low-light drying-sterilizing machine, control temperature is at 70 ~ 85 DEG C, and sterilization 4 ~ 7 minutes, obtains finished product;
7th step packaging: finished product is quantitatively installed in vial or packaging bag and seals, normal temperature storage.
2. the seafood yolk spiced salt according to claim 1, is characterized in that, described seafood extract is one or more of seafood extract of extra large shrimp local flavor, sea crab flavor, ocean fish local flavor, scallop local flavor, sea-tangle local flavor.
3. the seafood yolk spiced salt according to claim 1, it is characterized in that, described edible salt is the one of salad oil, rapeseed oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510660560.4A CN105124525A (en) | 2015-10-14 | 2015-10-14 | Seafood and yolk spiced salt |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510660560.4A CN105124525A (en) | 2015-10-14 | 2015-10-14 | Seafood and yolk spiced salt |
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| CN105124525A true CN105124525A (en) | 2015-12-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510660560.4A Pending CN105124525A (en) | 2015-10-14 | 2015-10-14 | Seafood and yolk spiced salt |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174400A (en) * | 2016-07-11 | 2016-12-07 | 李俏梅 | A kind of Fructus Citri grandis spiced salt and preparation method thereof |
| CN106579286A (en) * | 2016-12-08 | 2017-04-26 | 应剑军 | Crayfish spiced salt seasoning and preparation method thereof |
| CN106722706A (en) * | 2016-12-08 | 2017-05-31 | 应剑军 | A kind of chicken in large dish salt and pepper seasoning and preparation method thereof |
| CN107156777A (en) * | 2017-06-30 | 2017-09-15 | 益盐堂（应城）健康盐制盐有限公司 | A kind of seafood local flavor seasoning salt and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03151850A (en) * | 1989-11-09 | 1991-06-28 | Sunao Tominaga | Seasoning derived from fishes and shellfishes |
| CN101554219A (en) * | 2008-09-30 | 2009-10-14 | 叶其胜 | Salt and pepper seasoning |
| CN104705379A (en) * | 2015-04-09 | 2015-06-17 | 裴秀珍 | Preparation method of egg yolk pepper salt mooncake skins |
-
2015
- 2015-10-14 CN CN201510660560.4A patent/CN105124525A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03151850A (en) * | 1989-11-09 | 1991-06-28 | Sunao Tominaga | Seasoning derived from fishes and shellfishes |
| CN101554219A (en) * | 2008-09-30 | 2009-10-14 | 叶其胜 | Salt and pepper seasoning |
| CN104705379A (en) * | 2015-04-09 | 2015-06-17 | 裴秀珍 | Preparation method of egg yolk pepper salt mooncake skins |
Non-Patent Citations (1)
| Title |
|---|
| 崔震昆，等: "蛋黄椒盐的工艺研究", 《中国调味品》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174400A (en) * | 2016-07-11 | 2016-12-07 | 李俏梅 | A kind of Fructus Citri grandis spiced salt and preparation method thereof |
| CN106579286A (en) * | 2016-12-08 | 2017-04-26 | 应剑军 | Crayfish spiced salt seasoning and preparation method thereof |
| CN106722706A (en) * | 2016-12-08 | 2017-05-31 | 应剑军 | A kind of chicken in large dish salt and pepper seasoning and preparation method thereof |
| CN107156777A (en) * | 2017-06-30 | 2017-09-15 | 益盐堂（应城）健康盐制盐有限公司 | A kind of seafood local flavor seasoning salt and preparation method thereof |
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Application publication date: 20151209 |
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