CN106333333A - Spicy shrimp and crab seasoning and production technology thereof - Google Patents
Spicy shrimp and crab seasoning and production technology thereof Download PDFInfo
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- CN106333333A CN106333333A CN201610749189.3A CN201610749189A CN106333333A CN 106333333 A CN106333333 A CN 106333333A CN 201610749189 A CN201610749189 A CN 201610749189A CN 106333333 A CN106333333 A CN 106333333A
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- water
- powder
- fermented soya
- capsicum
- soya bean
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- 238000005516 engineering process Methods 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 241000238557 Decapoda Species 0.000 title abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 239000000843 powder Substances 0.000 claims abstract description 43
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 37
- 240000002234 Allium sativum Species 0.000 claims abstract description 17
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 17
- 235000004611 garlic Nutrition 0.000 claims abstract description 17
- 235000008397 ginger Nutrition 0.000 claims abstract description 17
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 11
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical class [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 11
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 11
- 241000287828 Gallus gallus Species 0.000 claims abstract description 11
- 239000006002 Pepper Substances 0.000 claims abstract description 11
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 11
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 11
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 11
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 11
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 11
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 11
- 239000003549 soybean oil Substances 0.000 claims abstract description 11
- 235000013599 spices Nutrition 0.000 claims abstract description 11
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 10
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 244000203593 Piper nigrum Species 0.000 claims abstract 4
- 235000015067 sauces Nutrition 0.000 claims description 40
- 244000068988 Glycine max Species 0.000 claims description 37
- 235000010469 Glycine max Nutrition 0.000 claims description 37
- 240000008574 Capsicum frutescens Species 0.000 claims description 30
- 241000143060 Americamysis bahia Species 0.000 claims description 26
- 239000001390 capsicum minimum Substances 0.000 claims description 25
- 235000013409 condiments Nutrition 0.000 claims description 21
- 239000006071 cream Substances 0.000 claims description 20
- 235000010749 Vicia faba Nutrition 0.000 claims description 14
- 240000006677 Vicia faba Species 0.000 claims description 14
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 14
- 239000002773 nucleotide Substances 0.000 claims description 9
- 125000003729 nucleotide group Chemical group 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 7
- 239000002304 perfume Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 4
- 235000013330 chicken meat Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 241001107116 Castanospermum australe Species 0.000 abstract 1
- 241000758706 Piperaceae Species 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 abstract 1
- 235000021279 black bean Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000008092 positive effect Effects 0.000 abstract 1
- 235000019633 pungent taste Nutrition 0.000 abstract 1
- 235000019600 saltiness Nutrition 0.000 abstract 1
- 208000011580 syndromic disease Diseases 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 11
- 241000722363 Piper Species 0.000 description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 3
- 244000020518 Carthamus tinctorius Species 0.000 description 3
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000000215 hyperchromic effect Effects 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 description 1
- 241000218636 Thuja Species 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 description 1
- 229940022405 astaxanthin Drugs 0.000 description 1
- 235000013793 astaxanthin Nutrition 0.000 description 1
- 239000001168 astaxanthin Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses spicy shrimp and crab seasoning and a production technology thereof. The seasoning is prepared from soybean oil, bean paste, fresh ginger, raw garlic, boiled peppers, fermented blank bean water, spice powder, red Chinese prickly ash seed powder, edible salt, monosodium glutamate, white granulated sugar, disodium nucleotide, ground pepper, cumin powder, chicken extract, beef extract, ethyl maltol and potassium sorbate; the mass ratio of fermented blank beans to water is 1:1, the fermented blank beans and the water are mixed and ground finely, and then the fermented black bean water is obtained. The spicy shrimp and crab seasoning is bright in color, fresh, fragrant, spicy, tender, tasty and refreshing, has the positive effects on fragrance, pungency, color and saltiness enhancement, fishy smell and greasiness removal, seasoning and appetite promotion, can fully give the spicy, fresh and fragrant taste, further can avoid the syndrome of excessive internal heat after being eaten, and has the advantages of being strong in fresh flavor, balanced in nutrient, healthy and safe.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of Fried Shrimps in Hot Spicy Sauce crab condiment and its production technology.
Background technology
With the lifting of economic development and the level of consumption, the requirement more and more higher to quality of life for the people, have enough to eat and wear from pursuit
To focusing on health, the dietary structure of the mankind there occurs very big change.Edible high protein, low fat, there is health-caring function
Healthy food become popular pursuit.
Shrimp crab not only has delicious flavour, nutritious, high protein, low fat, to be rich in health care composition etc. many excellent
Point, is easy to cook simultaneously again, almost can form perfect nutritious dish with any vegetables compatibility that we often eat, Er Qieqi
The characteristic reddening after heating also increased the visual effect of uniqueness for vegetable, is the first-selected aquatic products of numerous consumers.In shrimp crab
Nutrient content mainly contain protein, amino acid, aliphatic acid, trace element and astaxanthin etc..
, as one cuisines, taste is very good for Fried Shrimps in Hot Spicy Sauce crab, has become one of delicious dish on people's dining table.City at present
Had special Fried Shrimps in Hot Spicy Sauce crab condiment to be available for choosing on field, although existing Fried Shrimps in Hot Spicy Sauce crab condiment use very square
Just, but not spicy fresh fragrant it is impossible to cook the Fried Shrimps in Hot Spicy Sauce crab with abundant mouthfeel.Additionally, often eating Fried Shrimps in Hot Spicy Sauce crab, easily
Get angry.
Content of the invention
It is an object of the invention to provide a kind of beautiful in colour, spicy, fresh and tender Fried Shrimps in Hot Spicy Sauce crab that is tasty and refreshing, not getting angry of fresh perfume is adjusted
Material and its production technology.
For achieving the above object, the following technical scheme of present invention offer:
A kind of Fried Shrimps in Hot Spicy Sauce crab condiment, according to mass fraction meter, is made up of following raw material: soybean oil 46.00-54.00kg, thick broad-bean sauce
12-14kg, ginger 3.5-4.5kg, raw garlic 1.8-2.2kg, boil capsicum 34-38kg, fermented soya bean water 7-9kg, spices powder 1.3-
1.6kg, pericarpium zanthoxyli bungeani powder 0.45-0.55kg, salt 4.8-5.2kg, monosodium glutamate 3.8-4.2kg, white granulated sugar 0.9-1.1kg, flavor core
Thuja acid disodium 0.14-0.16kg, pepper powder 0.35-0.45kg, cumin powder 0.18-0.22kg, chicken cream 0.18-0.22kg, ox cream
0.09-0.11kg, ethylmaltol 0.09-0.11kg, potassium sorbate 0.060-0.065kg；Described fermented soya bean water is according to beans
Fermented soya beans, salted or other wise: the mass ratio of water is 1:1, and fermented soya bean are mixed with water, levigate and obtain.
As the further scheme of the present invention: according to mass fraction meter, be made up of following raw material: soybean oil 50.00kg, beans
Lobe sauce 13kg, ginger 4.0kg, raw garlic 2.0kg, boil capsicum 36kg, fermented soya bean water 8kg, spices powder 1.5kg, pericarpium zanthoxyli bungeani powder 0.5kg,
Salt 5.0kg, monosodium glutamate 4.0kg, white granulated sugar 1.0kg, the sapidity nucleotide disodium 0.15kg, pepper powder 0.4kg, cumin powder 0.2kg,
Chicken cream 0.2kg, ox cream 0.1kg, ethylmaltol 0.1kg, potassium sorbate 0.063kg.
As the further scheme of the present invention: a diameter of 6 millimeters of described thick broad-bean sauce.
As the further scheme of the present invention: described a diameter of 6 millimeters that boil capsicum.
As the further scheme of the present invention: described capsicum of boiling is to select chilli, boil to capsicum water suction, drag for
Play draining and obtain.
The production technology of described Fried Shrimps in Hot Spicy Sauce crab condiment, comprises the following steps:
(1) boil the making of capsicum: chilli is screened, boils to capsicum water suction, pick up draining and capsicum must be boiled, stand-by；
(2) thick broad-bean sauce is pulverized, and is sieved using 6 millimeters of sieve aperture of diameter, stand-by；
(3), after respectively raw garlic, ginger being cleaned, it is ground into fine granularity, obtains raw garlic grain and ginger grain, stand-by；
(4) making of fermented soya bean water: according to fermented soya bean: the mass ratio of water is 1:1, fermented soya bean is mixed with water, is pulverized, obtain fermented soya bean
Water, stand-by；
(5) weigh: each supplementary material presses the strict weighing of formula；
(6) material is thrown in: soybean oil is put into when being heated to more than 180 DEG C in agitated kettle, adds ginger grain, raw garlic grain to fry fragrant；
Add and boil capsicum, thick broad-bean sauce, spices powder and fermented soya bean water stir-fry perfume；It is subsequently adding salt, pericarpium zanthoxyli bungeani powder and pepper powder to boil；Before off the pot
Cumin powder, the sapidity nucleotide disodium, white granulated sugar, monosodium glutamate, chicken cream, ox cream, ethylmaltol and potassium sorbate is added to stir,
Obtain Fried Shrimps in Hot Spicy Sauce crab condiment.
Compared with prior art, the invention has the beneficial effects as follows:
Fried Shrimps in Hot Spicy Sauce crab condiment of the present invention is beautiful in colour, fresh perfume is spicy, fresh and tender tasty and refreshing, have flavouring, increase peppery, hyperchromic, increase salty, go
Raw meat, the greasy and taste of solution, help the good effect of appetite, mouthfeel can fully demonstrate spicy fresh fragrant mouthfeel, go out after food can also be avoided
The symptom of existing " getting angry ", and product of the present invention have delicate flavour pure and honest, balanced in nutrition, healthy and safe the features such as.
Specific embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the present invention, rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of not making creative work, all
Belong to the scope of protection of the invention.
Embodiment 1
In the embodiment of the present invention, a kind of Fried Shrimps in Hot Spicy Sauce crab condiment, according to mass fraction meter, it is made up of following raw material: soybean oil
46.00kg, thick broad-bean sauce 14kg, ginger 3.5kg, raw garlic 2.2kg, boil capsicum 34kg, fermented soya bean water 9kg, spices powder 1.3kg, safflower
Green pepper powder 0.55kg, salt 4.8kg, monosodium glutamate 4.2kg, white granulated sugar 0.9kg, the sapidity nucleotide disodium 0.16kg, pepper powder 0.35kg,
Cumin powder 0.22kg, chicken cream 0.18kg, ox cream 0.11kg, ethylmaltol 0.09kg, potassium sorbate 0.065kg；Fermented soya bean water is
According to fermented soya bean: the mass ratio of water is 1:1, and fermented soya bean are mixed with water, levigate and obtain.
Embodiment 2
In the embodiment of the present invention, a kind of Fried Shrimps in Hot Spicy Sauce crab condiment, according to mass fraction meter, it is made up of following raw material: soybean oil
54.00kg, thick broad-bean sauce 12kg, ginger 4.5kg, raw garlic 1.8kg, boil capsicum 38kg, fermented soya bean water 7kg, spices powder 1.6kg, safflower
Green pepper powder 0.45kg, salt 5.2kg, monosodium glutamate 3.8kg, white granulated sugar 1.1kg, the sapidity nucleotide disodium 0.14kg, pepper powder 0.45kg,
Cumin powder 0.18kg, chicken cream 0.22kg, ox cream 0.09kg, ethylmaltol 0.11kg, potassium sorbate 0.060kg；Fermented soya bean water is
According to fermented soya bean: the mass ratio of water is 1:1, and fermented soya bean are mixed with water, levigate and obtain.
Embodiment 3
In the embodiment of the present invention, a kind of Fried Shrimps in Hot Spicy Sauce crab condiment, according to mass fraction meter, it is made up of following raw material: soybean oil
50.00kg, thick broad-bean sauce 13kg, ginger 4.0kg, raw garlic 2.0kg, boil capsicum 36kg, fermented soya bean water 8kg, spices powder 1.5kg, safflower
Green pepper powder 0.5kg, salt 5.0kg, monosodium glutamate 4.0kg, white granulated sugar 1.0kg, the sapidity nucleotide disodium 0.15kg, pepper powder 0.4kg, diligent
So powder 0.2kg, chicken cream 0.2kg, ox cream 0.1kg, ethylmaltol 0.1kg, potassium sorbate 0.063kg；Fermented soya bean water is according to beans
Fermented soya beans, salted or other wise: the mass ratio of water is 1:1, and fermented soya bean are mixed with water, levigate and obtain.
In foregoing invention embodiment, the supplementary material source of employing and execution standard, instrument and equipment are respectively as shown in table 1～2.
Table 1 supplementary material source and execution standard
Table 2 instrument and equipment
In foregoing invention embodiment, the production technology of described Fried Shrimps in Hot Spicy Sauce crab condiment, comprise the following steps:
(1) boil the making of capsicum: chilli is screened, boils to capsicum water suction, pick up draining and capsicum must be boiled, stand-by；
(2) thick broad-bean sauce is pulverized, and is sieved using 6 millimeters of sieve aperture of diameter, stand-by；
(3), after respectively raw garlic, ginger being cleaned, it is ground into fine granularity, obtains raw garlic grain and ginger grain, stand-by；
(4) making of fermented soya bean water: according to fermented soya bean: the mass ratio of water is 1:1, fermented soya bean is mixed with water, is pulverized, obtain fermented soya bean
Water, stand-by；
(5) weigh: each supplementary material presses the strict weighing of formula；
(6) material is thrown in: soybean oil is put into when being heated to more than 180 DEG C in agitated kettle, adds ginger grain, raw garlic grain to fry fragrant；
Add and boil capsicum, thick broad-bean sauce, spices powder and fermented soya bean water stir-fry perfume；It is subsequently adding salt, pericarpium zanthoxyli bungeani powder and pepper powder to boil；Before off the pot
Cumin powder, the sapidity nucleotide disodium, white granulated sugar, monosodium glutamate, chicken cream, ox cream, ethylmaltol and potassium sorbate is added to stir,
Obtain Fried Shrimps in Hot Spicy Sauce crab condiment；
(7) sample analysis；
(8) filling, pack, heat seal: when filling, error in dipping should control within the specific limits it is desirable to labeling position is correct, stamp
Date is correct, writing is clear, and heat seal is smooth, firm；
(9) vanning, packing, warehouse-in；
(10) product inspection.
In product inspection link, it is related to organoleptic requirements, physical and chemical index and content of microorganisms respectively as shown in table 3～5.
Table 3 organoleptic requirements
Table 4 physical and chemical index
Table 5 content of microorganisms
Fried Shrimps in Hot Spicy Sauce crab condiment of the present invention is beautiful in colour, fresh perfume is spicy, fresh and tender tasty and refreshing, have flavouring, increase peppery, hyperchromic, increase salty, go
Raw meat, the greasy and taste of solution, help the good effect of appetite, mouthfeel can fully demonstrate spicy fresh fragrant mouthfeel, go out after food can also be avoided
The symptom of existing " getting angry ", and product of the present invention have delicate flavour pure and honest, balanced in nutrition, healthy and safe the features such as.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of the spirit or essential attributes of the present invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit requires rather than described above limits, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
Moreover, it will be appreciated that although this specification is been described by according to embodiment, not each embodiment only wraps
Containing an independent technical scheme, only for clarity, those skilled in the art should for this narrating mode of specification
Using specification as an entirety, the technical scheme in each embodiment can also form those skilled in the art through appropriately combined
Understandable other embodiment.
Claims (6)
1. a kind of Fried Shrimps in Hot Spicy Sauce crab condiment is it is characterised in that according to mass fraction meter, be made up of following raw material: soybean oil 46.00-
54.00kg, thick broad-bean sauce 12-14kg, ginger 3.5-4.5kg, raw garlic 1.8-2.2kg, boil capsicum 34-38kg, fermented soya bean water 7-9kg,
Spices powder 1.3-1.6kg, pericarpium zanthoxyli bungeani powder 0.45-0.55kg, salt 4.8-5.2kg, monosodium glutamate 3.8-4.2kg, white granulated sugar 0.9-
1.1kg, the sapidity nucleotide disodium 0.14-0.16kg, pepper powder 0.35-0.45kg, cumin powder 0.18-0.22kg, chicken cream 0.18-
0.22kg, ox cream 0.09-0.11kg, ethylmaltol 0.09-0.11kg, potassium sorbate 0.060-0.065kg；Described fermented soya bean
Water is according to fermented soya bean: the mass ratio of water is 1:1, and fermented soya bean are mixed with water, levigate and obtain.
2. Fried Shrimps in Hot Spicy Sauce crab condiment according to claim 1 is it is characterised in that according to mass fraction meter, by following raw material system
Become: soybean oil 50.00kg, thick broad-bean sauce 13kg, ginger 4.0kg, raw garlic 2.0kg, boil capsicum 36kg, fermented soya bean water 8kg, spices powder
1.5kg, pericarpium zanthoxyli bungeani powder 0.5kg, salt 5.0kg, monosodium glutamate 4.0kg, white granulated sugar 1.0kg, the sapidity nucleotide disodium 0.15kg, pepper
Powder 0.4kg, cumin powder 0.2kg, chicken cream 0.2kg, ox cream 0.1kg, ethylmaltol 0.1kg, potassium sorbate 0.063kg.
3. according to the arbitrary described Fried Shrimps in Hot Spicy Sauce crab condiment of claim 1-2 it is characterised in that a diameter of the 6 of described thick broad-bean sauce
Millimeter.
4. according to the arbitrary described Fried Shrimps in Hot Spicy Sauce crab condiment of claim 1-2 it is characterised in that described boils a diameter of the 6 of capsicum
Millimeter.
5. according to the arbitrary described Fried Shrimps in Hot Spicy Sauce crab condiment of claim 1-2 it is characterised in that described capsicum of boiling is by chilli
Select, boil to capsicum water suction, pick up draining and obtain.
6. the production technology according to the arbitrary described Fried Shrimps in Hot Spicy Sauce crab condiment of claim 1-2 is it is characterised in that include following walking
Rapid:
(1) boil the making of capsicum: chilli is screened, boils to capsicum water suction, pick up draining and capsicum must be boiled, stand-by；
(2) thick broad-bean sauce is pulverized, and is sieved using 6 millimeters of sieve aperture of diameter, stand-by；
(3), after respectively raw garlic, ginger being cleaned, it is ground into fine granularity, obtains raw garlic grain and ginger grain, stand-by；
(4) making of fermented soya bean water: according to fermented soya bean: the mass ratio of water is 1:1, fermented soya bean is mixed with water, is pulverized, obtain fermented soya bean
Water, stand-by；
(5) weigh: each supplementary material presses the strict weighing of formula；
(6) material is thrown in: soybean oil is put into when being heated to more than 180 DEG C in agitated kettle, adds ginger grain, raw garlic grain to fry fragrant；
Add and boil capsicum, thick broad-bean sauce, spices powder and fermented soya bean water stir-fry perfume；It is subsequently adding salt, pericarpium zanthoxyli bungeani powder and pepper powder to boil；Before off the pot
Cumin powder, the sapidity nucleotide disodium, white granulated sugar, monosodium glutamate, chicken cream, ox cream, ethylmaltol and potassium sorbate is added to stir,
Obtain Fried Shrimps in Hot Spicy Sauce crab condiment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610749189.3A CN106333333A (en) | 2016-08-30 | 2016-08-30 | Spicy shrimp and crab seasoning and production technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610749189.3A CN106333333A (en) | 2016-08-30 | 2016-08-30 | Spicy shrimp and crab seasoning and production technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106333333A true CN106333333A (en) | 2017-01-18 |
Family
ID=57823222
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610749189.3A Pending CN106333333A (en) | 2016-08-30 | 2016-08-30 | Spicy shrimp and crab seasoning and production technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106333333A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942672A (en) * | 2017-03-29 | 2017-07-14 | 三只松鼠股份有限公司 | A kind of fragrant spicy ivy mosses and a making method thereof and preparation method thereof |
-
2016
- 2016-08-30 CN CN201610749189.3A patent/CN106333333A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942672A (en) * | 2017-03-29 | 2017-07-14 | 三只松鼠股份有限公司 | A kind of fragrant spicy ivy mosses and a making method thereof and preparation method thereof |
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Application publication date: 20170118 |