CN105661160A - Seafood hot pot seasoning and preparation method thereof - Google Patents
Seafood hot pot seasoning and preparation method thereof Download PDFInfo
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- CN105661160A CN105661160A CN201410660363.8A CN201410660363A CN105661160A CN 105661160 A CN105661160 A CN 105661160A CN 201410660363 A CN201410660363 A CN 201410660363A CN 105661160 A CN105661160 A CN 105661160A
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Abstract
The present invention provides a seafood hot pot seasoning which is prepared by using vegetable oil, lotus seeds, shii-takes, lilies, semen coicis, edible salt, old gingers, red dates, dried small shrimps, sodium glutamate, chicken essence, Chinese wolfberry fruits, white granulated sugar, pepper and highly fresh essence at a certain ratio. Based on the traditional hot pot bottom material, the various nutritional edible and medicinal high-quality raw materials and the seafood are blended together, so that the seafood hot pot seasoning more highlights the nutrition and delicious taste of the seafood and is suitable for the public taste and convenient for large-scale promotion. The seafood hot pot seasoning is prepared by using a special processing control, so that the prepared seafood hot pot seasoning is fresh and delicious in tastes, simple in process, and suitable for industrialization.
Description
Technical field
The present invention relates to chafing dish seasoning technical field, particularly relate to a kind of seafood chafing dish seasoning and preparation method thereof.
Background technology
Seafood refers to the animal group food in ocean, mainly fish, shrimp, egg shell. Seafood not only quantity is big, and it is nutritious, do not contain only protein and unsaturated fatty acid, trace element possibly together with a lot of needed by human, there are some researches show, regular edible a certain amount of seafood can reduce the probability of cause cancer, also there are some researches show that seafood is also helpful to the control of rheumatoid arthritis. For China, major part provinces and cities are all away from ocean, due to the reason of shelf-life, it has not been convenient to often edible seafood, then seafood chaffy dish is born.
Seafood hot pot material is investigated, and seafood is pure, instant, nutritious, is top grade in chaffy dish. Owing to China is with a vast territory, climate difference is big, social mores difference is big, different regions, and the people of different hobbies is different to the taste requirements of seafood chaffy dish, thus causing that the spread of seafood chaffy dish encounters difficulties, it is difficult to satisfy social needs. Developing a applicable popular taste, the seafood chaffy dish suited large area to popularize is very necessary.
Summary of the invention
It is an object of the invention to provide a kind of seafood chafing dish seasoning.
The preparation method that it is a further object of the present invention to provide above-mentioned seafood chafing dish seasoning.
The present invention is achieved through the following technical solutions:
When without specified otherwise, the present invention is all with parts by weight.
A kind of seafood chafing dish seasoning, is prepared by following raw material:
The vegetable oil of 20-22 part;
The lotus rice of 19-21 part;
The Bulbus Lilii of 11-13 part;
The Lentinus Edodes of 9-11 part;
The Semen Coicis of 9-11 part;
The edible salt of 9-11 part;
The old ginger of 6-8 part;
The Fructus Jujubae of 4-6 part;
The dried shrimps of 4-6 part;
The sodium glutamate of 3-5 part;
The chicken essence of 2-4 part;
The Fructus Lycii of 2-4 part;
The white sugar of 0.5-1.5 part;
The Fructus Piperis of 0.8-1.6 part;
The Gao Xianjing of 0.5-0.7 part.
Described Gao Xianjing is by sodium glutamate: 5 '-disodium 5'-ribonucleotide: disodium succinate mixes with the percentage by weight of 96:2:2.
The preparation method that present invention also offers a kind of seafood chafing dish seasoning, is undertaken by following operating procedure:
1) oil is heated into the deep fat of 120-130 DEG C, in described deep fat, adds old ginger, white sugar, stir-fry; Make oil boiling 1 minute, prepare first part of product;
2) adding Lentinus Edodes in first part of product, stir-fry boiling 4-6 minute, prepares second part of product;
3) stir-fry to Jia Lian meter in second part of product, add Semen Coicis after seething with excitement 2 minutes and stir-fry, add Bulbus Lilii after continuing boiling 1 minute and stir-fry, after seething with excitement 1 minute, add dried shrimps, Fructus Jujubae, Fructus Lycii, close fire after stir-frying 1 minute, prepare the 3rd part of product;
4) in the 3rd part of product, add Sal, chicken essence, sodium glutamate, Gao Xianjing, Fructus Piperis, stir, off the pot, the seafood chafing dish seasoning of the present invention of system.
The time that described oil temperature arrives is determined according to frying pan and practical situation.
Boiling time: first part of accumulative boiling time of product to the 3rd part product is 10-12 minute
Described material add fashionable must in order uniformly, dispersion (group's of having avoided material) addition.
The little boiling ability blanking of panful must be had in pot before described quick stirring neutralization blanking.
Described every pot fried after must remove rapidly the residue in clean pot, just can carry out next pot of parch, if the Ba Bixu water that occurs being burned uses after again cleaning.
Technique effect:
The present invention provides a applicable popular taste, it is simple to the seafood chafing dish seasoning of spread, is on tradition bottom material of chafing dish basis, multiple nutrients type is eaten together with the quality raw materials of medicine dual-purpose are modulated at seafood, more highlights seafood nourishing delicious. Present invention employs special technology controlling and process so that prepared seafood chafing dish seasoning delicious flavour, and technique is simple, be suitable for industrialization.
Detailed description of the invention
The explanation of following example is only intended to help to understand method and the core concept thereof of the present invention. It should be pointed out that, for those skilled in the art, under the premise without departing from the principles of the invention, it is also possible to the present invention carries out some improvement and modification, these improve and modify in the protection domain also falling into the claims in the present invention. Raw material of the present invention is commercially available prod.
Embodiment 1
Dispensing:
The vegetable oil of 20 parts; 19.2 the lotus rice of part; The Lentinus Edodes of 10 parts; The Bulbus Lilii of 10 parts; The Semen Coicis of 9 parts; The edible salt of 9 parts; The old ginger of 6 parts; The Fructus Jujubae of 4 parts; The dried shrimps of 4 parts; The sodium glutamate of 3 parts; The chicken essence of 2 parts; The Fructus Lycii of 2 parts; The white sugar of 0.5 part; The Fructus Piperis of 0.8 part; The Gao Xianjing of 0.5 part. Described Gao Xianjing is by sodium glutamate: 5 '-disodium 5'-ribonucleotide: disodium succinate mixes with the percentage by weight of 96:2:2.
Operating procedure:
Heating oil to 125 DEG C, add old ginger, white sugar in described oil, stir-fry boiling 1 minute, add Lentinus Edodes, stir-fry and make oil boiling 6 minutes, add lotus rice, stir-fry boiling 2 minutes, adds Semen Coicis, and stir-fry boiling 1 minute, adding Bulbus Lilii, stir-fry boiling 1 minute, adds dried shrimps, Fructus Jujubae, Fructus Lycii, stir-fry and after seething with excitement 1 minute, close fire, with edible salt, chicken essence, sodium glutamate, Gao Xianjing, Fructus Piperis, stir, off the pot, the seafood chafing dish seasoning of the present invention of system.
The seafood chafing dish seasoning that the present invention prepares, after testing: moisture, Sal, acid value, peroxide value, total arsenic, lead, food additive, total plate count, coliform, pathogenic bacterium etc. all meet hygiology relevant criterion.
Embodiment 2
Dispensing:
The vegetable oil of 22 parts; The lotus rice of 21 parts; The Lentinus Edodes of 11 parts; The Bulbus Lilii of 13 parts; The Semen Coicis of 11 parts; The edible salt of 11 parts; The old ginger of 8 parts; The Fructus Jujubae of 6 parts; The dried shrimps of 6 parts; The sodium glutamate of 5 parts; The chicken essence of 4 parts; The Fructus Lycii of 4 parts; The white sugar of 1.5 parts; The Fructus Piperis of 1.6 parts; The Gao Xianjing of 0.7 part. Described Gao Xianjing is by sodium glutamate: 5 '-disodium 5'-ribonucleotide: disodium succinate mixes with the percentage by weight of 96:2:2.
Operating procedure:
Heating oil to 125 DEG C, add old ginger, white sugar in described oil, stir-fry boiling 1 minute, add Lentinus Edodes, stir-fry and make oil boiling 6 minutes, add lotus rice, stir-fry boiling 2 minutes, adds Semen Coicis, and stir-fry boiling 1 minute, adding Bulbus Lilii, stir-fry boiling 1 minute, adds dried shrimps, Fructus Jujubae, Fructus Lycii, stir-fry and after seething with excitement 1 minute, close fire, with edible salt, chicken essence, sodium glutamate, Gao Xianjing, Fructus Piperis, stir, off the pot, the seafood chafing dish seasoning of the present invention of system.
Embodiment 3
Dispensing:
The vegetable oil of 21 parts; The lotus rice of 19 parts; The Lentinus Edodes of 10 parts; The Bulbus Lilii of 12 parts; The Semen Coicis of 10 parts; The edible salt of 10 parts; The old ginger of 7 parts; The Fructus Jujubae of 5 parts; The dried shrimps of 5 parts; The sodium glutamate of 4 parts; The chicken essence of 3 parts; The Fructus Lycii of 3 parts; The white sugar of 1 part; The Fructus Piperis of 1.2 parts; The Gao Xianjing of 0.6 part.
Operating procedure:
Heating oil to 122 DEG C, add old ginger, white sugar in described oil, stir-fry boiling 1 minute, add Lentinus Edodes, stir-fry and make oil boiling 5 minutes, add lotus rice, stir-fry boiling 2 minutes, adds Semen Coicis, and stir-fry boiling 1 minute, adding Bulbus Lilii, stir-fry boiling 1 minute, adds dried shrimps, Fructus Jujubae, Fructus Lycii, stir-fry and after seething with excitement 1 minute, close fire, with edible salt, chicken essence, sodium glutamate, Gao Xianjing, Fructus Piperis, stir, off the pot, the seafood chafing dish seasoning of the present invention of system.
The seafood chafing dish seasoning that the present invention prepares, after testing: moisture, Sal, acid value, peroxide value, total arsenic, lead, food additive, total plate count, coliform, pathogenic bacterium etc. all meet hygiology relevant criterion.
Evaluation operation example
Respectively in Wuhan, Xi'an, Tianjin, Zhengzhou, Chongqing, Jinan and each random investigation 100 people in city, 7, Chengdu, chafing dish seasoning fragrance prepared by embodiment 3, delicate flavour and mouthfeel carry out scoring respectively evaluate: extremely enjoy a lot to be 5 points, like being 4 points, it is generally 3 points, not liking is 2 points, and extremely not liking is 1 point. Average mark statistics is as follows:
| Fragrance | Color and luster | Delicate flavour | Mouthfeel | |
| Jinan | 4.3 | 4.6 | 4.6 | 4.5 |
| Tianjin | 4.2 | 4.8 | 4.5 | 4.7 |
| Wuhan | 4.5 | 4.9 | 4.6 | 4.5 |
| Zhengzhou | 4.5 | 4.8 | 4.8 | 4.6 |
| Xi'an | 4.8 | 4.6 | 4.6 | 4.7 |
| Chengdu | 4.5 | 4.6 | 4.8 | 4.7 |
| Chongqing | 4.7 | 4.9 | 4.9 | 4.9 |
Statistical result be about 96% people like or extremely like the fragrance of described chafing dish seasoning; The people of more than 97% likes or extremely likes the numb taste of described chafing dish seasoning; The people of about 97% likes or extremely likes the delicate flavour of described chafing dish seasoning; The people of 98% likes or extremely likes the mouthfeel of described chafing dish seasoning; It addition, in 100 people in Jinan, 93% likes or extremely likes the overall local flavor of described chafing dish seasoning; In 100 people of Tianjin, 91% likes or extremely likes the overall local flavor of described chafing dish seasoning; In 100 people in Wuhan, 94.5% likes or extremely likes the overall local flavor of described chafing dish seasoning; In 100 people in Zhengzhou, 93.5% likes or extremely likes the overall local flavor of described chafing dish seasoning; In 100 people in Chengdu, 93% likes or extremely likes the overall local flavor of described chafing dish seasoning; In 100 people in Jinan, 91% likes or extremely likes the overall local flavor of described chafing dish seasoning; In 100 people in Chongqing, 97% likes or extremely likes the overall local flavor of described chafing dish seasoning. As can be seen here, chafing dish seasoning eastern region at home, west area, southern areas, northern territory and middle part prepared by method provided by the invention is utilized all to obtain good evaluation.
Claims (5)
1. a seafood chafing dish seasoning, is prepared by following raw material:
The vegetable oil of 20-22 part;
The lotus rice of 19-21 part;
The Bulbus Lilii of 11-13 part;
The Lentinus Edodes of 9-11 part;
The Semen Coicis of 9-11 part;
The edible salt of 9-11 part;
The old ginger of 6-8 part;
The Fructus Jujubae of 4-6 part;
The dried shrimps of 4-6 part;
The sodium glutamate of 3-5 part;
The chicken essence of 2-4 part;
The Fructus Lycii of 2-4 part;
The white sugar of 0.5-1.5 part;
The Fructus Piperis of 0.8-1.6 part;
The Gao Xianjing of 0.5-0.7 part.
2. seafood chafing dish seasoning as claimed in claim 1, it is characterised in that: described Gao Xianjing is by sodium glutamate: 5 '-disodium 5'-ribonucleotide: disodium succinate mixes with the percentage by weight of 96:2:2.
3. the preparation method of seafood chafing dish seasoning as claimed in claim 1 or 2, it is characterised in that undertaken by following operating procedure:
1) oil is heated into the deep fat of 120-130 DEG C, in described deep fat, adds old ginger, white sugar, stir-fry; Make oil boiling 1 minute, prepare first part of product;
2) adding Lentinus Edodes in first part of product, stir-fry boiling 4-6 minute, prepares second part of product;
3) stir-fry to Jia Lian meter in second part of product, add Semen Coicis after seething with excitement 2 minutes and stir-fry, add Bulbus Lilii after continuing boiling 1 minute and stir-fry, after seething with excitement 1 minute, add dried shrimps, Fructus Jujubae, Fructus Lycii, close fire after stir-frying 1 minute, prepare the 3rd part of product;
4) in the 3rd part of product, add Sal, chicken essence, sodium glutamate, Gao Xianjing, Fructus Piperis, stir, off the pot, the seafood chafing dish seasoning of the present invention of system.
4. preparation method as claimed in claim 3, it is characterised in that: described hot oil temperature is 122-128 DEG C.
5. preparation method as claimed in claim 3, it is characterised in that: the accumulative boiling time of described first part of product to the 3rd part product is 10-12 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410660363.8A CN105661160A (en) | 2014-11-19 | 2014-11-19 | Seafood hot pot seasoning and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410660363.8A CN105661160A (en) | 2014-11-19 | 2014-11-19 | Seafood hot pot seasoning and preparation method thereof |
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| CN105661160A true CN105661160A (en) | 2016-06-15 |
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| CN201410660363.8A Pending CN105661160A (en) | 2014-11-19 | 2014-11-19 | Seafood hot pot seasoning and preparation method thereof |
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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 (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393057A (en) * | 2013-07-25 | 2013-11-20 | 山西毛大姐食品有限公司 | Nutrient and tonic broth seafood hotpot material |
-
2014
- 2014-11-19 CN CN201410660363.8A patent/CN105661160A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393057A (en) * | 2013-07-25 | 2013-11-20 | 山西毛大姐食品有限公司 | Nutrient and tonic broth seafood hotpot material |
Non-Patent Citations (1)
| Title |
|---|
| 龚伟824: "八宝鸡炖汤料", 《百度文库》 * |
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 |
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Application publication date: 20160615 |
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