CN105768048A - Seaweed-XO sauce - Google Patents
Seaweed-XO sauce Download PDFInfo
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- CN105768048A CN105768048A CN201610189686.2A CN201610189686A CN105768048A CN 105768048 A CN105768048 A CN 105768048A CN 201610189686 A CN201610189686 A CN 201610189686A CN 105768048 A CN105768048 A CN 105768048A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to the technical field of food processing and especially relates to a seaweed-XO sauce. The seaweed-XO sauce comprises main ingredients and accessory ingredients; the main ingredients comprise scallop meat, shrimp meat, fish meat, seaweeds and chicken meat; and the accessory ingredients comprise vegetable oil, red chili peppers, pepper powder, table salt, white granulated sugar, yellow rice wine and soy sauce. The main ingredients and the accessory ingredients are cooked by a special sauce-cooking technology, so that the seaweed-XO sauce is prepared. The seaweed-XO sauce disclosed by the invention preserves unique flavor of traditional XO sauces; however, the high-fat ingredients are effectively mediated, so that disadvantages of high fat and high heat of the traditional XO sauces are overcome; thus, the seaweed-XO sauce satisfies modern healthy diet requirements.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a main laver XO beans.
Background technology
First XO beans come across some senior wineshops, the 1980's Hong Kong, and starts universalness in generation nineteen ninety.XO beans is usually the quality raw materials such as selected big grain Dried Scallop, dried shrim, boils through several operation and forms, delicious in taste pure, is suitable for cooking all kinds of high-grade food materials.
In existing XO beans, because using substantial amounts of high fat height hot charge, and through operations such as high temperature quick-frieds so that edible XO beans is easily caused the disease such as obesity, hypertension, and does not meet modern diet concept of health.Patent CN102125255B discloses a kind of XO beans and preparation method thereof, and it selects element material preparation, containing can be relatively low, be suitable for vegetarian and eat.But because the change of raw material greatly have impact on the traditional properties of XO beans, it is not desirable processing method.Particularly traditional X-ray O beans has the consumer in bosom relatively with deep feeling, is not easily accepted by.
Sauce do not change former zestful while, by be in harmonious proportion XO beans nutritional labeling, so as to overcome high fat high heat shortcoming, meet consumer pursue health food consumption demand, be also beneficial to the marketing of XO beans.
Summary of the invention
The present invention provides a kind of beans, is accomplished by:
One main laver XO beans, it is characterised in that major ingredient includes dry scallop, peeled shrimp, the flesh of fish, also includes Thallus Porphyrae；Adjuvant includes vegetable oil, Fructus Capsici, Herba Alii fistulosi, Bulbus Allii, Fructus Piperis powder, edible salt, white sugar, yellow wine, soy sauce.
Further, major ingredient also includes Carnis Gallus domesticus.The multiplex marine products of XO beans major ingredient, belong to cold food materials.Carnis Gallus domesticus is warm nature major ingredient, coordinates the yellow wine being all warm nature, and appropriate interpolation is to reach the cold purpose of mediation dry scallop, peeled shrimp, Thallus Porphyrae, it is to avoid relatively large use Fructus Capsici, the contour hot adjuvant of Fructus Piperis.
Further, major ingredient includes following components and parts by weight: Thallus Porphyrae 30 parts, dry scallop 10-15 part, peeled shrimp 10-15 part, the flesh of fish 5-10 part, Carnis Gallus domesticus 5-10 part；Adjuvant includes following components and parts by weight: vegetable oil 5-10 part, Fructus Capsici 2-6 part, Herba Alii fistulosi 4-8 part, Bulbus Allii 3-5 part, Fructus Piperis powder 0.5-1 part, edible salt 2-4 part, white sugar 2-5 part, soy sauce 2-5 part.
Further, the edible salt in adjuvant is high iodine salt.High iodine salt is conventional propiodal, and wherein salinity can as seasoning, and iodine can accelerate the decomposition oxidation that fat and sugar is former, promotes sugar and lipid metabolism.
Further, the vegetable oil in adjuvant adopts Camellia oil.Camellia oil is unsaturated oils, and it is containing a large amount of undersaturated oleic acid and linoleic acid, and containing biological active substances tea polyphenols and camellianin, antioxidation, shelf-stable；And containing tannin, Squalene, it is possible to decrease blood fat and the cholesterol in blood；Squalene is a kind of antioxidant, and the personage contributing to eating a large amount of rich food dish recovers the normal level of Blood Cholesterol, and blood fat reducing has obvious auxiliaring effect.
Further, described adjuvant also includes tea polyphenols.Although Camellia oil has contained part tea polyphenols, but as more excellent technical scheme, add tea polyphenols and replace traditional synthetic preservative as anticorrosion, antioxidant content, can extend the quality guarantee period of Thallus Porphyrae XO beans, and improve XO beans lipid-lowering effect.
Further, the proportioning of described tea polyphenols is 0.3-0.8 weight portion.Tea polyphenols has very strong antioxidation, its oxidation resistance be synthetic antioxidant BHT, 4-6 times of BHA, 6-7 times of VE, 5-10 times of VC, and without the potential toxic and side effects of synthetic.
The preparation method of Thallus Porphyrae XO beans comprises the following steps:
(1) pretreatment of raw material:
Weigh each raw material by proportioning, clean.Wherein, Thallus Porphyrae shredding, soak 4-6h, stand-by after being filtered dry.Dry scallop, peeled shrimp pretreatment: in yellow wine, soak 30-40min after pelletizing, be filtered dry rear steaming and decocting 30-40min, dry in the air out stand-by.Carnis Gallus domesticus, flesh of fish pretreatment: boning, after pelletizing, yellow wine soaks 20-30min, leaches stand-by.Fructus Capsici, Herba Alii fistulosi, Bulbus Allii pretreatment: Fructus Capsici removes handle, shred stand-by；Herba Alii fistulosi, Bulbus Allii shred stand-by.
Thallus Porphyrae, through shredding, eliminates the toughness mouthfeel that Thallus Porphyrae film-like causes originally；The major ingredient of meat soaks through yellow wine, reaches to wake up and expects, goes the purpose of the smelling of fish or mutton, and dissolves lipid therein, makes it easy to dissociate and balanced XO beans mouthfeel.
(2) beans is boiled:
Vegetable oil heating after add handle well dry scallop, peeled shrimp, the flesh of fish, Carnis Gallus domesticus, add white sugar, stir-fry 3-5min；Add soy sauce, edible salt, Fructus Piperis powder and Fructus Capsici and fry even；Slow fire boils beans 30-40min, boils interruption in beans process and stir-fries；Add Thallus Porphyrae after shredding, continue to boil beans 10-15min.Thallus Porphyrae need to avoid well-done, and after shredding, the short time can boil, and is conducive to composition to discharge.
(3) tinning, seals, and displays edible after 10-12d.Displaying operation makes each material be sufficiently mixed infiltration, promotes the effect of mediation lipid.
Further, described dry scallop, peeled shrimp, Carnis Gallus domesticus, flesh of fish pelletizing to grain size are 3-4mm.XO beans can be made to have a good tissue morphology, rare thick suitably, it is to avoid rare or feeding-up situation occurred.Crucial, such size occupies oral cavity sense of touch main body, eliminates the soapy feeling that a large amount of addition Thallus Porphyrae causes；Submissive in conjunction with Thallus Porphyrae silk, makes XO beans mouthfeel well arranged.
Further, step (2) is boiled after beans terminates, and adds yellow wine by 10-15mL/LXO beans, mixes thoroughly.A small amount of yellow wine can keep the degree of dissociation of lipid in XO beans, and containing the bioactive substance such as a certain amount of blood pressure lowering and the bioactive peptide of cholesterol reducing, phenols and function oligosaccharide, high fat composition in balance XO beans is had assosting effect.Then through displaying, ethanol and the acid of meat release in yellow wine react, and eliminating acidic materials affects quality, and generates the esters with unique fragrance.
For the high fat composition of mediation XO beans, adding iodine substance is effective way, but for keeping local flavor, the selection not a duck soup of propiodal.But owing to the iodine composition in high iodine salt is that comparison is active, high temperature is volatile；And high salt is easily caused three-hypers, need to strictly control so adding salt adding amount.
The content of iodine of Thallus Porphyrae is very abundant, is almost 100 times of grain and vegetable, and iodine therein is organic iodine, and the course of processing is not volatile.And the major ingredient homology of Thallus Porphyrae and the XO beans such as dry scallop, peeled shrimp, it is to avoid food materials attribute rushes mutually, meets a large amount of primary conditions added；And Thallus Porphyrae is lightly seasoned clearly, the operation such as cooked does not go out other intense smell yet, even if addition is relatively big, remains to keep this taste of XO beans.In XO beans, add Thallus Porphyrae composition thereby through suitable technique, can active balance height fat composition, and keep the traditional properties of XO beans.
The method have the benefit that: the Thallus Porphyrae XO beans of the present invention remains the peculiar flavour of traditional X-ray O beans, and high fat composition is effectively in harmonious proportion, so as to overcome the shortcoming of high fat high heat, meet the demand of modern healthy diet.Additionally, the former effect namely with resolving phlegm and softening hard masses, clearing away heat and promoting diuresis of Thallus Porphyrae；In Thallus Porphyrae, the nutritional labeling of 1/5 is dietary fiber, can promote defecation, keeps intestinal health；Thallus Porphyrae, containing abundant ferrum and vitamin, is all nutrient necessary to hemopoietic, can enrich the nutritional labeling of XO beans further, promotes health-care effect.And Thallus Porphyrae wide material sources, not improving product price.
Detailed description of the invention
By the following examples the beans of the present invention is described further:
Embodiment 1:
One main laver XO beans, by weight, major ingredient includes: Thallus Porphyrae 30 parts, 10 parts of dry scallop, 15 parts of peeled shrimp, the flesh of fish 5 parts, 10 parts of Carnis Gallus domesticus；
Additionally adjuvant includes: Camellia oil 10 parts, Fructus Capsici 2 parts, Herba Alii fistulosi 4 parts, Bulbus Allii 3 parts, Fructus Piperis powder 1 part, high iodine salt 2 parts, white sugar 2 parts, 5 parts of soy sauce, tea polyphenols 0.3 part.
The preparation method of Thallus Porphyrae XO beans, comprises the following steps:
(1) pretreatment of raw material:
Weigh each raw material by proportioning, clean；
Wherein, Thallus Porphyrae shredding, soak 4h, stand-by after being filtered dry；Dry scallop, peeled shrimp pelletizing to grain size are soak 30min after 3mm in yellow wine, are filtered dry rear steaming and decocting 30min, dry in the air out stand-by；Carnis Gallus domesticus, flesh of fish peeling are boned, and pelletizing to grain size is that after 3mm, yellow wine soaks 20min, leaches stand-by；Fructus Capsici removes handle, shreds stand-by；Herba Alii fistulosi, Bulbus Allii shred stand-by；
(2) beans is boiled:
Vegetable oil heating after add handle well dry scallop, peeled shrimp, the flesh of fish, Carnis Gallus domesticus, add white sugar, stir-fry 3min；Add soy sauce, edible salt, Fructus Piperis powder and Fructus Capsici and fry even；Slow fire boils beans 30min, boils interruption in beans process and stir-fries；Add Thallus Porphyrae after shredding, continue to boil beans 10min；Boil after beans terminates, add yellow wine by 15L/LXO beans, mix thoroughly；
(3) tinning, seals, and displays edible after 10d.
Embodiment 2:
One main laver XO beans, by weight, major ingredient includes: Thallus Porphyrae 30 parts, 15 parts of dry scallop, 10 parts of peeled shrimp, the flesh of fish 10 parts, 5 parts of Carnis Gallus domesticus；
Additionally adjuvant includes: Camellia oil 10 parts, Fructus Capsici 6 parts, Herba Alii fistulosi 4 parts, Bulbus Allii 3 parts, Fructus Piperis powder 0.5 part, high iodine salt 4 parts, white sugar 5 parts, 2 parts of soy sauce, tea polyphenols 0.8 part.
The preparation method of Thallus Porphyrae XO beans, comprises the following steps:
(1) pretreatment of raw material:
Weigh each raw material by proportioning, clean；
Wherein, Thallus Porphyrae shredding, soak 6h, stand-by after being filtered dry；Dry scallop, peeled shrimp pelletizing to grain size are soak 40min after 4mm in yellow wine, are filtered dry rear steaming and decocting 40min, dry in the air out stand-by；Carnis Gallus domesticus, flesh of fish peeling are boned, and pelletizing to grain size is that after 4mm, yellow wine soaks 30min, leaches stand-by；Fructus Capsici removes handle, shreds stand-by；Herba Alii fistulosi, Bulbus Allii shred stand-by；
(2) beans is boiled:
Vegetable oil heating after add handle well dry scallop, peeled shrimp, the flesh of fish, Carnis Gallus domesticus, add white sugar, stir-fry 3min；Add soy sauce, edible salt, Fructus Piperis powder and Fructus Capsici and fry even；Slow fire boils beans 40min, boils interruption in beans process and stir-fries；Add Thallus Porphyrae after shredding, continue to boil beans 15min；Boil after beans terminates, add yellow wine by 10mL/LXO beans, mix thoroughly；
(3) tinning, seals, and displays edible after 12d.
Embodiment 3:
One main laver XO beans, by weight, major ingredient includes: Thallus Porphyrae 30 parts, 12 parts of dry scallop, 12 parts of peeled shrimp, the flesh of fish 8 parts, 8 parts of Carnis Gallus domesticus；
Additionally adjuvant includes: Camellia oil 8 parts, Fructus Capsici 4 parts, Herba Alii fistulosi 5 parts, Bulbus Allii 4 parts, Fructus Piperis powder 0.5 part, high iodine salt 3 parts, white sugar 3 parts, 3 parts of soy sauce, tea polyphenols 0.5 part.
The preparation method of Thallus Porphyrae XO beans, comprises the following steps:
(1) pretreatment of raw material:
Weigh each raw material by proportioning, clean；
Wherein, Thallus Porphyrae shredding, soak 5h, stand-by after being filtered dry；Dry scallop, peeled shrimp pelletizing to grain size are soak 35min after 3mm in yellow wine, are filtered dry rear steaming and decocting 35min, dry in the air out stand-by；Carnis Gallus domesticus, flesh of fish peeling are boned, and pelletizing to grain size is that after 3mm, yellow wine soaks 25min, leaches stand-by；Fructus Capsici removes handle, shreds stand-by；Herba Alii fistulosi, Bulbus Allii shred stand-by；
(2) beans is boiled:
Vegetable oil heating after add handle well dry scallop, peeled shrimp, the flesh of fish, Carnis Gallus domesticus, add white sugar, stir-fry 3min；Add soy sauce, edible salt, Fructus Piperis powder and Fructus Capsici and fry even；Slow fire boils beans 35min, boils interruption in beans process and stir-fries；Add Thallus Porphyrae after shredding, continue to boil beans 12min；Boil after beans terminates, add yellow wine by 12mL/LXO beans, mix thoroughly；
(3) tinning, seals, and displays edible after 11d.
Above description is the specific embodiment of the present invention, and the flesh and blood of the present invention is not construed as limiting by each illustration, and aforesaid detailed description of the invention is made an amendment or deforms by person of ordinary skill in the field, without departing substantially from the essence of the present invention.
Claims (10)
1. a main laver XO beans, it is characterised in that major ingredient includes dry scallop, peeled shrimp, the flesh of fish, also includes Thallus Porphyrae；
Adjuvant includes vegetable oil, Fructus Capsici, Herba Alii fistulosi, Bulbus Allii, Fructus Piperis powder, edible salt, white sugar, yellow wine, soy sauce.
2. Thallus Porphyrae XO beans as claimed in claim 1, it is characterised in that major ingredient also includes Carnis Gallus domesticus.
3. Thallus Porphyrae XO beans as claimed in claim 2, it is characterised in that major ingredient includes following components and parts by weight: Thallus Porphyrae 30 parts, dry scallop 10-15 part, peeled shrimp 10-15 part, the flesh of fish 5-10 part, Carnis Gallus domesticus 5-10 part；
Adjuvant includes following components and parts by weight: vegetable oil 5-10 part, Fructus Capsici 2-6 part, Herba Alii fistulosi 4-8 part, Bulbus Allii 3-5 part, Fructus Piperis powder 0.5-1 part, edible salt 2-4 part, white sugar 2-5 part, soy sauce 2-5 part.
4. Thallus Porphyrae XO beans as described in claim 3, it is characterised in that the edible salt in adjuvant is high iodine salt.
5. Thallus Porphyrae XO beans as described in claim 3, it is characterised in that the vegetable oil in adjuvant is Camellia oil.
6. Thallus Porphyrae XO beans as described in claim 3, it is characterised in that described adjuvant also includes tea polyphenols.
7. Thallus Porphyrae XO beans as described in claim 6, it is characterised in that the proportioning of described tea polyphenols is 0.3-0.8 weight portion.
8. the preparation method of the Thallus Porphyrae XO beans according to any one in claim 1-7, it is characterised in that comprise the following steps:
(1) pretreatment of raw material:
Weigh each raw material by proportioning, clean；
Wherein, Thallus Porphyrae shredding, soak 4-6h, stand-by after being filtered dry；
Dry scallop, peeled shrimp pretreatment: in yellow wine, soak 30-40min after pelletizing, be filtered dry rear steaming and decocting 30-40min, dry in the air out stand-by；
Carnis Gallus domesticus, flesh of fish pretreatment: boning, after pelletizing, yellow wine soaks 20-30min, leaches stand-by；
Fructus Capsici, Herba Alii fistulosi, Bulbus Allii pretreatment: Fructus Capsici removes handle, shred stand-by；Herba Alii fistulosi, Bulbus Allii shred stand-by；
(2) beans is boiled:
Vegetable oil heating after add handle well dry scallop, peeled shrimp, the flesh of fish, Carnis Gallus domesticus, add white sugar, stir-fry 3-5min；
Add soy sauce, edible salt, Fructus Piperis powder and Fructus Capsici and fry even；Slow fire boils beans 30-40min, boils interruption in beans process and stir-fries；
Add Thallus Porphyrae after shredding, continue to boil beans 10-15min；
(3) tinning, seals, and displays edible after 10-12d.
9. the preparation method of Thallus Porphyrae XO beans according to claim 8, it is characterised in that described dry scallop, peeled shrimp, Carnis Gallus domesticus, flesh of fish pelletizing to grain size are 3-4mm.
10. the preparation method of Thallus Porphyrae XO beans according to claim 9, it is characterised in that in step (2), boils after beans terminates, adds yellow wine by 10-15mL/LXO beans, mix thoroughly.
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| CN108185395A (en) * | 2017-12-30 | 2018-06-22 | 连云港康康食品有限公司 | A kind of scallop jam and its processing method |
| CN108450906A (en) * | 2016-12-12 | 2018-08-28 | 刘耀德 | Health care XO sauce |
| CN108450905A (en) * | 2016-12-12 | 2018-08-28 | 刘耀德 | Nutrition XO sauce |
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