CN105685594A - Spicy hot lobster seasoning and preparation method thereof - Google Patents
Spicy hot lobster seasoning and preparation method thereof Download PDFInfo
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- CN105685594A CN105685594A CN201410689250.0A CN201410689250A CN105685594A CN 105685594 A CN105685594 A CN 105685594A CN 201410689250 A CN201410689250 A CN 201410689250A CN 105685594 A CN105685594 A CN 105685594A
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Abstract
A spicy hot lobster seasoning comprises the following raw materials: 25-27 parts of vegetable oil, 16-18 parts of bean halves, 7-9 parts of pepper,7-9 parts of pickled pepper, 5-7 parts of edible salt, 5-7 parts of old ginger, 4-6 parts of garlic, 3-5 parts of white granulated sugar, 3-5 parts of peanuts, 3-5 parts of cumin, 2-4 parts of chicken powder, 2-4 parts of sodium glutamate, 4-5 parts of salt black bean sauce and 1-2 part of spices. When the spicy hot lobster seasoning is used for cooking food materials, the food materials are rich in flavor, oily but non-greasy, a spicy hot flavor of the spicy hot lobster seasoning enters lobster flesh easily by conventional cooking, the fresh flavor of lobster and the spicy hot flavor of the spicy hot lobster seasoning are mixed together, and the taste is unforgettable. The process is simple, automated production can be achieved, and the method is suitable for industrialization.
Description
Technical field
The present invention relates to flavoring agent technical field, be specifically related to a kind of fragrant peppery lobster flavouring material and preparation method thereof。
Background technology
Fragrant peppery condiment for cooking rises in Sichuan-chongqing Region, Chongqing of Sichuan daily life of a family flavoring agent, based on fragrant peppery system, and flavoring agent is numerous in variety, taste is aromatic, nutritious, but is all that existing culinary art is now allocated, and operation is many, need to prepare a lot of flavoring agent in advance。Along with the raising of people's living standard, the division of labor are more fine, condiment for cooking is fabricated to the bagged product of convenient use by people, due to instant and nutritious, receives liking of the whole nation a lot of area people。But being difficult to tasty for the peppery flavoring agent of perfume (or spice) that Lobster food materials are general, fragrant peppery soup separates with Macrobrachium nipponensis taste often, and taste can not merge mutually, taste does not reach ideal。
Summary of the invention
It is an object of the invention to provide a kind of tasty peppery lobster flavouring material of perfume (or spice) of being prone to。
The present invention is achieved through the following technical solutions, below all with parts by weight:
A kind of fragrant peppery lobster flavouring material, is prepared by following raw material:
Vegetable oil 25-27 part, Semen Sojae Preparatum 16-18 part, Fructus Capsici 7-9 part, bubble green pepper 7-9 part, edible salt 5-7 part, old ginger 5-7 part, Bulbus Allii 4-6 part, white sugar 3-5 part, Semen arachidis hypogaeae 3-5 part, Fructus Cumini Cymini 3-5 part, chicken essence 2-4 part, sodium glutamate 2-4 part, Semen Sojae Preparatum beans 4-5 part, spice 1-2 part。
Preferably, a kind of fragrant peppery lobster flavouring material, is prepared by following raw material: vegetable oil 26 parts, Semen Sojae Preparatum 17 parts, 8 parts of Fructus Capsici, bubble green pepper 8 parts, edible salt 5-7 part, old ginger 5-7 part, Bulbus Allii 4-6 part, white sugar 3-5 part, Semen arachidis hypogaeae 3-5 part, Fructus Cumini Cymini 3-5 part, chicken essence 2-4 part, sodium glutamate 2-4 part, 4.5 parts of Semen Sojae Preparatum beans, spice 2 parts。
More preferably, a kind of fragrant peppery lobster flavouring material, is prepared by following raw material: vegetable oil 26 parts, Semen Sojae Preparatum 17 parts, 8 parts of Fructus Capsici, bubble green pepper 8 parts, edible salt 6 parts, old ginger 6 parts, 5 parts of Bulbus Allii, white sugar 4 parts, Semen arachidis hypogaeae 4 parts, Fructus Cumini Cymini 4 parts, chicken essence 3 parts, sodium glutamate 3 parts, 4.5 parts of Semen Sojae Preparatum beans, spice 1.7 parts。
The preparation method of the peppery lobster flavouring material of above-mentioned perfume (or spice), is undertaken by following operating procedure:
Above-mentioned vegetable oil is added heating in boiler, makes oil temperature in pot reach 120-130 DEG C, keep 5-6 minute；Then other raw materials above-mentioned uniform, dispersion respectively is added in boiler；It is intended in the little fluidized state of panful, the stirring of blanking limit, limit before often adding a kind of raw material and in feeding in raw material；Feed in raw material, parch 10-25 minute；
Treat that material temperature is cooled to room temperature and is packed in bag into 5 kilograms one bag sealing, immediately enter freezer quick-freezing standby。Before packaging, smashed, then at the temperature of 20-25 DEG C, put into forming machine compressing。Load in pallet, close。Load in external packing box。
The present invention has the following technical effect that
Adopt the fragrant peppery lobster flavouring material of the present invention to be used for cooking Lobster food materials aromatic flavor oily but not greasy, and the fragrant pungent of flavoring agent adopts conventional cooking easily to enter in Macrobrachium nipponensis so that the delicate flavour of shrimp is molten with the fragrant pungent of flavoring agent to be integrated, and taste makes people so enchanted by the scenery as to forget to return。And technique is simple, it is possible to achieve automated production, it is 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。The present invention is raw materials used is commercially available prod。
Embodiment 1
A kind of fragrant peppery lobster flavouring material, prepares according to the following steps:
1, dispensing: vegetable oil 26 parts, Semen Sojae Preparatum 17 parts, 8 parts of Fructus Capsici, bubble green pepper 8 parts, edible salt 6 parts, old ginger 6 parts, 5 parts of Bulbus Allii, white sugar 4 parts, Semen arachidis hypogaeae 4 parts, Fructus Cumini Cymini 4 parts, chicken essence 3 parts, sodium glutamate 3 parts, 4.5 parts of Semen Sojae Preparatum beans, spice 1.7 parts。
2, parch and packaging: above-mentioned vegetable oil adds heating in boiler, makes oil temperature in pot reach 120-130 DEG C, keep 5-6 minute；Then other raw materials above-mentioned uniform, dispersion respectively is added in boiler；It is intended in the little fluidized state of panful, the stirring of blanking limit, limit before often adding a kind of raw material and in feeding in raw material；Feed in raw material, parch 10-25 minute；Treat that material temperature is cooled to room temperature and is packed in bag into 5 kilograms one bag sealing, immediately enter freezer quick-freezing standby。Before packaging, smashed, then at the temperature of 20-25 DEG C, put into forming machine compressing。Load in pallet, close。Load in external packing box。
The peppery lobster flavouring material of perfume (or spice) that the present invention prepares, respectively in Shenyang, Tianjin, Changsha, Ningbo, Chongqing, Nanning and each random investigation 150 people in city, 7, Lanzhou, respectively the flavoring agent cooking fragrance of Lobster food materials of embodiment 1 preparation, color and luster, delicate flavour, mouthfeel are marked: 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。
Table 1
| Fragrance | Color and luster | Delicate flavour | Mouthfeel | |
| Shenyang | 4.8 | 5.0 | 5.0 | 4.8 |
| Tianjin | 5.0 | 4.6 | 4.8 | 4.7 |
| Changsha | 4.9 | 4.8 | 5.0 | 4.8 |
| Ningbo | 5.0 | 4.7 | 4.6 | 4.6 |
| Chongqing | 4.6 | 4.9 | 4.7 | 4.7 |
| Nanning | 4.9 | 4.8 | 4.9 | 4.8 |
| Lanzhou | 4.6 | 4.9 | 5.0 | 4.6 |
Visible, the peppery lobster flavouring material of perfume (or spice) that the present invention prepares is liked the deep people by wide geographic area such as fragrance, delicate flavour, color and luster, mouthfeel, overcome the not easily tasty technical problem of tradition fragrant peppery flavoring agent culinary art Lobster food materials so that the fragrant pungent of the delicate flavour of Lobster and flavoring agent combines together。
Embodiment 2
A kind of fragrant peppery lobster flavouring material, is prepared by following raw material:
1, dispensing: vegetable oil 27 parts, Semen Sojae Preparatum 16 parts, 9 parts of Fructus Capsici, bubble green pepper 7 parts, edible salt 7 parts, old ginger 5 parts, 6 parts of Bulbus Allii, white sugar 3 parts, Semen arachidis hypogaeae 5 parts, Fructus Cumini Cymini 3 parts, chicken essence 4 parts, sodium glutamate 2 parts, 5 parts of Semen Sojae Preparatum beans, spice 1 part。
2, parch and packaging: above-mentioned vegetable oil adds heating in boiler, makes oil temperature in pot reach 120-130 DEG C, keep 5-6 minute；Then other raw materials above-mentioned uniform, dispersion respectively is added in boiler；It is intended in the little fluidized state of panful, the stirring of blanking limit, limit before often adding a kind of raw material and in feeding in raw material；Feed in raw material, parch 10-25 minute；Treat that material temperature is cooled to room temperature and is packed in bag into 5 kilograms one bag sealing, immediately enter freezer quick-freezing standby。Before packaging, smashed, then at the temperature of 20-25 DEG C, put into forming machine compressing。Load in pallet, close。Load in external packing box。
Embodiment 3
A kind of fragrant peppery lobster flavouring material, is prepared by following raw material:
1, dispensing: vegetable oil 25 parts, Semen Sojae Preparatum 18 parts, 7 parts of Fructus Capsici, bubble green pepper 9 parts, edible salt 5 parts, old ginger 7 parts, 4 parts of Bulbus Allii, white sugar 5 parts, Semen arachidis hypogaeae 3 parts, Fructus Cumini Cymini 5 parts, chicken essence 2 parts, sodium glutamate 4 parts, 4 parts of Semen Sojae Preparatum beans, spice 2 parts。
2, parch and packaging: above-mentioned vegetable oil adds heating in boiler, makes oil temperature in pot reach 120-130 DEG C, keep 5-6 minute；Then other raw materials above-mentioned uniform, dispersion respectively is added in boiler；It is intended in the little fluidized state of panful, the stirring of blanking limit, limit before often adding a kind of raw material and in feeding in raw material；Feed in raw material, parch 10-25 minute；Treat that material temperature is cooled to room temperature and is packed in bag into 5 kilograms one bag sealing, immediately enter freezer quick-freezing standby。Before packaging, smashed, then at the temperature of 20-25 DEG C, put into forming machine compressing。Load in pallet, close。Load in external packing box。
Claims (3)
1. the peppery lobster flavouring material of perfume (or spice), it is characterised in that prepared by following raw material:
Vegetable oil 25-27 part, Semen Sojae Preparatum 16-18 part, Fructus Capsici 7-9 part, bubble green pepper 7-9 part, edible salt 5-7 part, old ginger 5-7 part, Bulbus Allii 4-6 part, white sugar 3-5 part, Semen arachidis hypogaeae 3-5 part, Fructus Cumini Cymini 3-5 part, chicken essence 2-4 part, sodium glutamate 2-4 part, Semen Sojae Preparatum beans 4-5 part, spice 1-2 part。
2. fragrant peppery lobster flavouring material as claimed in claim 1, it is characterized in that, following raw material prepare: vegetable oil 26 parts, Semen Sojae Preparatum 17 parts, 8 parts of Fructus Capsici, bubble green pepper 8 parts, edible salt 5-7 part, old ginger 5-7 part, Bulbus Allii 4-6 part, white sugar 3-5 part, Semen arachidis hypogaeae 3-5 part, Fructus Cumini Cymini 3-5 part, chicken essence 2-4 part, sodium glutamate 2-4 part, 4.5 parts of Semen Sojae Preparatum beans, spice 2 parts。
3. fragrant peppery lobster flavouring material as claimed in claim 1, it is characterized in that, following raw material prepare: vegetable oil 26 parts, Semen Sojae Preparatum 17 parts, 8 parts of Fructus Capsici, bubble green pepper 8 parts, edible salt 6 parts, old ginger 6 parts, 5 parts of Bulbus Allii, white sugar 4 parts, Semen arachidis hypogaeae 4 parts, Fructus Cumini Cymini 4 parts, chicken essence 3 parts, sodium glutamate 3 parts, 4.5 parts of Semen Sojae Preparatum beans, spice 1.7 parts。
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410689250.0A CN105685594A (en) | 2014-11-26 | 2014-11-26 | Spicy hot lobster seasoning and preparation method thereof |
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| CN201410689250.0A CN105685594A (en) | 2014-11-26 | 2014-11-26 | Spicy hot lobster seasoning and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113331381A (en) * | 2021-06-07 | 2021-09-03 | 四川金宫川派味业有限公司 | Sichuan-style braised prawn seasoning and preparation method thereof |
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| CN1399912A (en) * | 2001-08-04 | 2003-03-05 | 谢怀康 | Lobster flavouring material |
| CN1981634A (en) * | 2004-12-17 | 2007-06-20 | 罗世斌 | Producing method of savory and peppery shrimp and flavoring thereof |
| CN101138410A (en) * | 2007-10-26 | 2008-03-12 | 刘丰平 | Lobster flavourings and preparation method thereof |
| CN101411449A (en) * | 2008-11-14 | 2009-04-22 | 重庆刘一手餐饮管理有限公司 | Bottom flavorings of dry pot and preparation method thereof |
| CN301922257S (en) * | 2011-11-25 | 2012-05-23 | 重庆周君记火锅食品有限公司 | Packing bag (seasoning for boiled pork slices) |
| CN103393058A (en) * | 2013-08-12 | 2013-11-20 | 四川天味食品股份有限公司 | Spicy shrimp seasoning and production method thereof |
| CN103766842A (en) * | 2014-02-12 | 2014-05-07 | 四川省满江红食品科技有限公司 | Fish seasonings and preparation method thereof |
| CN104116065A (en) * | 2013-11-03 | 2014-10-29 | 王晓凤 | Lobster seasoning |
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2014
- 2014-11-26 CN CN201410689250.0A patent/CN105685594A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1399912A (en) * | 2001-08-04 | 2003-03-05 | 谢怀康 | Lobster flavouring material |
| CN1981634A (en) * | 2004-12-17 | 2007-06-20 | 罗世斌 | Producing method of savory and peppery shrimp and flavoring thereof |
| CN101138410A (en) * | 2007-10-26 | 2008-03-12 | 刘丰平 | Lobster flavourings and preparation method thereof |
| CN101411449A (en) * | 2008-11-14 | 2009-04-22 | 重庆刘一手餐饮管理有限公司 | Bottom flavorings of dry pot and preparation method thereof |
| CN301922257S (en) * | 2011-11-25 | 2012-05-23 | 重庆周君记火锅食品有限公司 | Packing bag (seasoning for boiled pork slices) |
| CN301935832S (en) * | 2011-11-25 | 2012-05-30 | 重庆周君记火锅食品有限公司 | Packaging bag (spicy tofu seasoning) |
| CN103393058A (en) * | 2013-08-12 | 2013-11-20 | 四川天味食品股份有限公司 | Spicy shrimp seasoning and production method thereof |
| CN104116065A (en) * | 2013-11-03 | 2014-10-29 | 王晓凤 | Lobster seasoning |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113331381A (en) * | 2021-06-07 | 2021-09-03 | 四川金宫川派味业有限公司 | Sichuan-style braised prawn seasoning and preparation method thereof |
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Application publication date: 20160622 |
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