CN105767712A

CN105767712A - Preparation method of chili seafood-mushroom sauce

Info

Publication number: CN105767712A
Application number: CN201410808099.8A
Authority: CN
Inventors: 董辉刚
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-12-22
Filing date: 2014-12-22
Publication date: 2016-07-20

Abstract

The invention discloses a preparation method of chili seafood-mushroom sauce. The chili seafood-mushroom sauce is prepared from the following ingredients: small shrimps, small crabs, dried scallops, conch meat, soybeans, bamboo shoots, dried mushrooms, peanut kernels, white sesame seeds, fresh red chili-peppers, garlic, fresh gingers, crystal sugar, table salt, monosodium glutamate and vegetable oil; and the chili seafood-mushroom sauce is especially prepared from the ingredients in the following percentage by weight: 4-6% of small shrimps, 5-8% of small crabs, 7-10% of dried scallops, 6-9% of conch meat, 12-15% of soybeans, 6-10% of bamboo shoots,9-12% of dried mushrooms,10-15% of peanut kernels, 2-3% of white sesame seeds, 15-18% of fresh red chili-peppers, 3-6% of garlic, 4-6% of fresh gingers, 6-8% of crystal sugar, 1-3% of table salt, 0.5-1.5% of monosodium glutamate and 20-30% of vegetable oil. The chili seafood-mushroom sauce is purely natural, free of any additive, rich in nutrition and novel in taste; moreover, the preparation technology is simple, rational and suitable to large-scale production. The chili seafood-mushroom sauce has a unique flavor of the seafood, and is long in shelf life and wide in market prospects.

Description

A kind of manufacture method of seafood mushroom chilli sauce

Technical field

The present invention relates to food technology field, be specifically the manufacture method of a kind of seafood mushroom chilli sauce.

Background technology

Chilli sauce is a kind of traditional sauced food, has long history, and traditional chilli sauce taste is single, and nutritional labeling is not enough, and cannot long-term storage, mouthfeel is poor, it is impossible to evoke the diet desire of a person sponging on an aristocrat.But manufacture method of a kind of delicious food, nutritious seafood mushroom chilli sauce not yet will report.

Summary of the invention

The present invention provides the manufacture method of the seafood mushroom chilli sauce of a kind of taste fresh.

The technical solution adopted in the present invention is:

A kind of manufacture method of seafood mushroom chilli sauce, Semen arachidis hypogaeae, Semen sesami Albae, bright red hot pepper dry including shrimp, little Eriocheir sinensis, dry scallop, spiral shell meat, Semen Glycines, bamboo sprout, Lentinus Edodes, Bulbus Allii, Rhizoma Zingiberis Recens, crystal sugar, Sal, monosodium glutamate and vegetable oil；Percentage by weight is that shrimp 4～6%, little Eriocheir sinensis 5～8%, dry scallop 7～10%, spiral shell meat 6～9%, Semen Glycines 12～15%, bamboo sprout 6～10%, Lentinus Edodes be dry 9～12%, Semen arachidis hypogaeae 10～15%, Semen sesami Albae 2～3%, bright red hot pepper 15～18%, Bulbus Allii 3～6%, Rhizoma Zingiberis Recens 4～6%, crystal sugar 6～8%, Sal 1～3%, monosodium glutamate 0.5～1.5%, vegetable oil 20～30%.Percentage by weight is that shrimp 6%, little Eriocheir sinensis 8%, dry scallop 10%, spiral shell meat 9%, Semen Glycines 15%, bamboo sprout 10%, Lentinus Edodes be dry 12%, Semen arachidis hypogaeae 15%, Semen sesami Albae 3%, bright red hot pepper 15%, Bulbus Allii 3%, Rhizoma Zingiberis Recens 4%, crystal sugar 6%, Sal 3%, monosodium glutamate 0.5%, vegetable oil 30%.

The invention have the advantage that

1, the present invention be pure natural without any additive, nutritious, taste is novel.

2, processing technology advantages of simple of the present invention, it is simple to high-volume commercial production, has the sea food flavor of uniqueness, long shelf-life, has wide market prospect.

Detailed description of the invention

A kind of manufacture method of seafood mushroom chilli sauce, Semen arachidis hypogaeae, Semen sesami Albae, bright red hot pepper dry including shrimp, little Eriocheir sinensis, dry scallop, spiral shell meat, Semen Glycines, bamboo sprout, Lentinus Edodes, Bulbus Allii, Rhizoma Zingiberis Recens, crystal sugar, Sal, monosodium glutamate and vegetable oil；

Percentage by weight is that shrimp 4～6%, little Eriocheir sinensis 5～8%, dry scallop 7～10%, spiral shell meat 6～9%, Semen Glycines 12～15%, bamboo sprout 6～10%, Lentinus Edodes be dry 9～12%, Semen arachidis hypogaeae 10～15%, Semen sesami Albae 2～3%, bright red hot pepper 15～18%, Bulbus Allii 3～6%, Rhizoma Zingiberis Recens 4～6%, crystal sugar 6～8%, Sal 1～3%, monosodium glutamate 0.5～1.5%, vegetable oil 20～30%.

Percentage by weight is that shrimp 6%, little Eriocheir sinensis 8%, dry scallop 10%, spiral shell meat 9%, Semen Glycines 15%, bamboo sprout 10%, Lentinus Edodes be dry 12%, Semen arachidis hypogaeae 15%, Semen sesami Albae 3%, bright red hot pepper 15%, Bulbus Allii 3%, Rhizoma Zingiberis Recens 4%, crystal sugar 6%, Sal 3%, monosodium glutamate 0.5%, vegetable oil 30%.

Percentage by weight is that shrimp 4%, little Eriocheir sinensis 5%, dry scallop 7%, spiral shell meat 6%, Semen Glycines 12%, bamboo sprout 6%, Lentinus Edodes be dry 9%, Semen arachidis hypogaeae 10%, Semen sesami Albae 2%, bright red hot pepper 18%, Bulbus Allii 6%, Rhizoma Zingiberis Recens 6%, crystal sugar 8%, Sal 1%, monosodium glutamate 1.5%, vegetable oil 20%.

Making step is as follows:

1), described seafood siccative shrimp, little Eriocheir sinensis, dry scallop, spiral shell meat are pulverized, after cover water, drain；

2), dry to Semen Glycines, bamboo sprout, Lentinus Edodes, Semen arachidis hypogaeae, Semen sesami Albae, bright red hot pepper, Bulbus Allii, Rhizoma Zingiberis Recens are pulverized；

3), heat oil pot infusion put into by the seafood siccative shrimp after dewatering, little Eriocheir sinensis, dry scallop, spiral shell meat is dry together with Semen Glycines, bamboo sprout, Lentinus Edodes, Semen arachidis hypogaeae, Semen sesami Albae, bright red hot pepper, Bulbus Allii, Rhizoma Zingiberis Recens；

4), after opening in pot, addition crystal sugar, Sal, the little fire of monosodium glutamate turn over pot, close fire during chilli oil to appear；

5), close and place room temperature after fire after, carry out quantitative separating with vial.

Claims

1. the manufacture method of a seafood mushroom chilli sauce, it is characterised in that:

, Semen arachidis hypogaeae, Semen sesami Albae, bright red hot pepper dry including shrimp, little Eriocheir sinensis, dry scallop, spiral shell meat, Semen Glycines, bamboo sprout, Lentinus Edodes, Bulbus Allii, Rhizoma Zingiberis Recens, crystal sugar, Sal, monosodium glutamate and vegetable oil；

2. the manufacture method of a kind of seafood mushroom chilli sauce according to claim 1, it is characterized in that: percentage by weight is that shrimp 6%, little Eriocheir sinensis 8%, dry scallop 10%, spiral shell meat 9%, Semen Glycines 15%, bamboo sprout 10%, Lentinus Edodes be dry 12%, Semen arachidis hypogaeae 15%, Semen sesami Albae 3%, bright red hot pepper 15%, Bulbus Allii 3%, Rhizoma Zingiberis Recens 4%, crystal sugar 6%, Sal 3%, monosodium glutamate 0.5%, vegetable oil 30%.

3. the manufacture method of a kind of seafood mushroom chilli sauce according to claim 1, it is characterized in that: percentage by weight is that shrimp 4%, little Eriocheir sinensis 5%, dry scallop 7%, spiral shell meat 6%, Semen Glycines 12%, bamboo sprout 6%, Lentinus Edodes be dry 9%, Semen arachidis hypogaeae 10%, Semen sesami Albae 2%, bright red hot pepper 18%, Bulbus Allii 6%, Rhizoma Zingiberis Recens 6%, crystal sugar 8%, Sal 1%, monosodium glutamate 1.5%, vegetable oil 20%.

4. the manufacture method of a kind of seafood mushroom chilli sauce according to claim 1, it is characterised in that:

Making step is as follows: