CN106333350A - Sea eel meat composite hoisin sauce, making method and packaging box - Google Patents

Sea eel meat composite hoisin sauce, making method and packaging box Download PDF

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Publication number
CN106333350A
CN106333350A CN201610753596.1A CN201610753596A CN106333350A CN 106333350 A CN106333350 A CN 106333350A CN 201610753596 A CN201610753596 A CN 201610753596A CN 106333350 A CN106333350 A CN 106333350A
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meat
water
temperature
anguillar japonica
combined
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CN201610753596.1A
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Chinese (zh)
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潘峰
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WENZHOU STAR SHELL SEAWEED Co Ltd
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WENZHOU STAR SHELL SEAWEED Co Ltd
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Abstract

The invention provides a sea eel meat composite hoisin sauce. The sea eel meat composite hoisin sauce is prepared from, by weight, 5-10 parts of shrimps, 25-35 parts of sea eel meat, 10-15 parts of mutton, 5-10 parts of radish, 5-10 parts of fruit jar and 5-15 parts of avocado. The sea eel meat composite hoisin sauce has the advantages that the calcium content is high, nutrients will not be damaged, the technology is simple, extraction is convenient, the cost is low, and seafood is sufficiently utilized; the high-temperature softening operation is adopted, colloidal macromolecular shrimp shell collagen chains are broken, and some chains are decomposed into low-molecular protein peptides, nutrient uptake of the human body is promoted, and the product quality can be improved.

Description

Anguillar japonica meat is combined seafood sauce and manufacture method and packing box
Technical field
The invention belongs to technical field of aquatic product processing is and in particular to Anguillar japonica meat is combined seafood sauce and manufacture method and packaging Box.
Background technology
Marine product is a class delicious flavour, the food being of high nutritive value, and using seafood preparation seafood sauce also because possessing Above-mentioned advantage and liked by people, traditional seafood sauce in order to improve its shelf-life, need in preparation process through Fermentation process, can produce some harmful materials (as carcinogen), on the other hand ferment in one side sweat Need salt using more amount in journey so that finished product seafood sauce taste is over-salty, and excessive absorption salt is possible to cause hypertension Etc. disease.Fermentation technology also can destroy the albumen of raw material, the taste of impact seafood sauce and mouthfeel simultaneously.Therefore need now one Plant deliciousness and the nutrition that can either keep seafood sauce, the seafood of a variety of adverse effects that fermentation process brings can be removed again from Beans.
Content of the invention
The present invention is directed to problem above, provides a kind of Anguillar japonica meat to be combined seafood sauce and manufacture method and packing box.
The goal of the invention of the present invention is realized by below scheme: Anguillar japonica meat is combined seafood sauce, including shrimp, Anguillar japonica meat, Carnis caprae seu ovis, Radix Dauci Sativae, fruit muddy and shea, weight than for shrimp 5-10 part, Anguillar japonica meat 25-35 part, Carnis caprae seu ovis 10-15 part, Radix Dauci Sativae 5-10 part, Fruit muddy 5-10 part and shea 5-15 part.
The manufacture method that Anguillar japonica meat is combined seafood sauce, comprises the following steps:
(1), after shrimp is shelled, cleaning soda water soaks;, soda water and peeled shrimp 15:3~5, after soak time 2~3h, peeled shrimp drags for Bake after going out and be cut into grain;
(2) Anguillar japonica has been boned and cleaned after meat;Piece becomes 1-1.5 centimetre, 1.5cm, and under the conditions of temperature≤4 DEG C, stored refrigerated is standby With;It is 80-90% in vacuum, under the conditions of temperature is 1 DEG C -4 DEG C, dispensing and the sliced eel cutting are placed in container and carry out The quiet 1-2h that salts down;By the sliced eel after salting down 100-120 DEG C of oil temperature fry 1-1.5 minute, the sliced eel after fry, it is placed in baking box On interior tinfoil, 170-190 degree, takes out after roasting 5-13 minute;In baking, at least 4 times Mel is coated on sliced eel;
(3) Carnis caprae seu ovis clear water soaks, and clear water and Carnis caprae seu ovis weight, than 15:3~5, add rice vinegar during immersion, clear water with rice vinegar weight ratio is 100:1-2, after soak time 2~3h, Carnis caprae seu ovis is cut into block, and decocting in water, to ripe, adds dried thin mushroom and dried Auricularia during decocting in water, after 1-2h Pull out, add and in iron pan, iron pan, add Rhizoma Zingiberis Recenss, Herba Alii fistulosi, decocting in water boiling, keep micro-boiling dotted state, cut cube meat to center no blood and slime, Time is 1-1.5h;
(4) water intaking fruit, clean water, break into mud;Fruit includes: Fructus Mangifera Indicae, Fructus Fragariae Ananssae, Fructus actinidiae chinensiss, Fructus Vitis viniferae and Pericarpium Vitis viniferae and Fructus Vitis viniferae Seed;
(5) take Radix Dauci Sativae, clean water, do not remove the peel, after pickling, be cut into grain;
(6) take flavouring agent pot cross stir fry in oil ripe;
(7) the Anguillar japonica meat 15-25 weight portion take and fry flavouring agent 4-5 weight portion, processing, the Radix Dauci Sativae 5-10 weight processing Part, the fruit muddy 5-10 weight portion processing mixing vacuum are cut and are mixed, spray and add adjuvant during mixing vacuum is cut and mixed;Including Vacuum is injected in spraying after the adjuvant of pectin, calcium lactate powder, ferrous lactate powder and zinc lactate powder is mixed with pure water stirring Cutmixer;
(8) product taking (7) is poured in bottom surface laying Carnis caprae seu ovis and the container of peeled shrimp, and water proof small fire boils 2~3h;
(9) shea is removed the peel after enucleation, after adding mustard and soy sauce stirring, drench in container for stirring;
(10) radicidation finished product after being vacuum-packed.
Further, flavouring agent is vegetable oil 20-40 part, Semen arachidis hypogaeae unqualified 5-15 part, sesame paste 1-10 part, garlic powder 1-10 Part, cumin powder 1-6 part, five spice powder 0.1-5 part, galangal powder 0.1-2 part, Herba Coriandri powder 0.1-2 part, white sugar 5-15 part, refined salt 0.5-5 part.
Further, the dispensing in step (2): take ice, water to be configured to mixture of ice and water, accounting for raw materials quality percentage ratio is 30%-40%;With raw materials quality percentage scale, take dispensing: Sal 1.5%-2%, composite phosphate 0.2%-0.4%, liquid Body Radix orixae japonicae juice 0.02%-0.06%, liquid Chinese prickley ash extract 0.02%-0.06%, green onion, ginger and garlic cooking wine 2%-5%, Ovum Gallus domesticus album 1-2%; Stir when adding dispensing in mixture of ice and water, in homogenizer homogenizing 5-10min be configured to uniformity dispensing it is desirable to Batch temperature≤10 DEG C and each composition fully dissolves.
Further, shrimp is divested shell, the appendage of head and trunk, strip out complete peeled shrimp, remove intestinal with toothpick Line;Screen out the moisture on peeled shrimp surface using leakage, to reduce the load of follow-up lyophilizing;Peeled shrimp after dewatering is put into 95~100 DEG C hot curing in water 2~5min, killing microorganisms and parasitic ovum, and remove raw taste, after precuring, peeled shrimp adopts centrifuge Tool drains, and is quickly cooled to room temperature with vacuum suction mode;Freezing method is combined with evacuation using shelf, by the temperature of peeled shrimp Degree is down to -30 DEG C, makes the process of peeled shrimp fully charge;In freezing process, first pass through the reduction pre- frozen skinless shrimp of shelf temperature, drop to After uniform temperature, then pre-freeze is accelerated by evacuation, complete to freeze;After freezing to terminate, heating shelf makes ice distil, and takes out true simultaneously Free water and the process of constitution water, shelf temperature to be stepped up that sky makes steam smoothly escape and sloughs in peeled shrimp, control Less than 16 DEG C, close to eutectic point, sublimation stage vacuum is 30~35pa to peeled shrimp temperature;After sublimation drying terminates, in shelf temperature The process of the absorption water of residual is removed, parsing-desiccation process shelf temperature must not exceed under the conditions of the of a relatively high and condition of high vacuum degree of degree 30 DEG C, vacuum is 20~30pa, is then placed in net formula tunnel oasthouse.
Further, the shell of the trunk of shrimp pressure-cooks softening, then is laid in rustless steel sterilization hurdle, Solid accumulation thickness is less than 10cm, and sterilization hurdle guarantees the gap having no less than 2cm with upper strata sterilization hurdle when stacking;Softening temperature 110~130 DEG C, the softening heating-up time is 10~20min, constant temperature time 15~20min, and temperature fall time is 10~25min;Will be upper State the fish scale after softening, carried out with frying pan with constant temperature fried after manual dispersion in time;Fish scale is poured in fried frame, solid accumulation THICKNESS CONTROL, in 5~6cm, fried frame is put in frying pan with constant temperature;Antioxidant tertiary butyl is added to benzene two in per kilogram oil Phenol 0.1~0.2g, frying temperature is 180~220 DEG C, deep-fat frying time 1~2min;Frying course gentle agitation, it is to avoid agglomerating;Fried To crisp, swollen of fish scale, in golden yellow, you can off the pot;Above-mentioned fried frame is lifted batch turning, carries out oil-control with centrifuge immediately, The shell of the trunk after fried is added in container.
Further, take the Carnis caprae seu ovis that (2) are processed, be cut into the thin slice of 4-6 millimeters thick after Carnis caprae seu ovis cooling is dried.
Further, also boil through halogen after Carnis caprae seu ovis shave, comprise the following steps: a, tune soup: by the soup cooked meat sand cloth Halogen pot meat is put in filtration, boils with Sal, white sugar, five spice powder, Fructus Capsici powder, soft-shelled turtle juice Carnis caprae seu ovis condiment bag;B, the sliced meat cutting are put into In pot, open steam intense fire and boil 30 minutes, slow fire 40 minutes, it is stirred continuously when boiling, takes the dish out of the pot first 10 minutes, add monosodium glutamate, Huang Wine, puts after taking the dish out of the pot and drips net decoction in drain cap.
Further, the curing process of Radix Dauci Sativae: Radix Dauci Sativae, Fructus Citri Limoniae clean section, slice size is uniform, Radix Dauci Sativae piece thickness For 1-2mm, lemon tablet thickness is 0.5-1mm;It is sufficiently mixed dissolving in Sucus Zingberis, jujube juice addition white vinegar, pour into vial, treat With;Radix Dauci Sativae piece is divided into two parts of addition vials, after first part of Radix Dauci Sativae piece adds, adds lemon tablet, add remaining Radix Dauci Sativae Piece;Bulbus Allii, Herba Coriandri are fully clapped broken, add and cover on Radix Dauci Sativae piece;Sealing, standing, after 3-5 days, is inverted 3-5 days.
It is combined packing box, the box body including upper surface opening and the lid of seafood sauce in order to contain Anguillar japonica meat, set in box body Have chamber, chamber wall is provided with some chutes, some dividing plates be from top to bottom inserted in chute by chamber be divided into some for Contain the cavity that Anguillar japonica meat is combined seafood sauce, and each is combined for containing Anguillar japonica meat and sets on the cavity wall of cavity of seafood sauce There is through hole, sheathed flavouring agent shell in through hole, housing is soft layer towards through hole lateral surface, and housing is to open towards through hole medial surface Mouthful, it is provided with seasoning bag in housing, one end of seasoning bag passes through opening to be located in cavity, and the seasoning being located at outside opening is wrapped and is provided with In order to the cut rupturing, cover cap is in the opening surface of box body, and fastens with box body.
The beneficial effects of the present invention is: calcium content is high, and nutritional labeling will not be destroyed, process is simple, and it is convenient to extract, and Low cost makes full use of seafood;Formula cooperation easily absorbs nutritional labeling;Using hot mastication operation, make gluey macromole Crusta Penaeus seu Panulirus Collagen protein chain interruption, decomposed becomes low molecular protein peptide it is easy to the alimentation of human body, improving product quality;Using High temperature constant temperature is fried, so that Crusta Penaeus seu Panulirus is bubbled rapidly swollen, palatable crisp, the local flavor of retained product and nutrition;Using centrifugation control Oil tech, can effective control product oil content, extend shelf life of products.
Brief description
Fig. 1 is the structural representation of packing box of the present invention.
Specific embodiment
Below in conjunction with specific embodiment, the invention will be further described:
Embodiment 1, the present invention: Anguillar japonica meat is combined seafood sauce, including shrimp, Anguillar japonica meat, Carnis caprae seu ovis, Radix Dauci Sativae, fruit muddy and shea, Weight is than for shrimp 5-10 part, Anguillar japonica meat 25-35 part, Carnis caprae seu ovis 10-15 part, Radix Dauci Sativae 5-10 part, fruit muddy 5-10 part and shea 5- 15 parts.In this product be rich in multivitamin (a, c, e and b family row vitamin etc.), multiple mineral element (potassium, calcium, ferrum, magnesium, Phosphorus, sodium, zinc, copper, manganese, selenium etc.), food plant fiber, in abundant fat, unsaturated fatty acid content is up to 80%, is high energy Low sugar fruit, has reduction cholesterol and blood fat, protection cardiovascular and liver system, prevents ventilation moreover it is possible to promote vitamin and ore deposit The absorption of prime element.
The manufacture method that Anguillar japonica meat is combined seafood sauce, comprises the following steps:
(1), after shrimp is shelled, cleaning soda water soaks;, soda water and peeled shrimp 15:3~5, after soak time 2~3h, peeled shrimp drags for Bake after going out and be cut into grain;
(2) Anguillar japonica has been boned and cleaned after meat;Piece becomes 1-1.5 centimetre, 1.5cm, and under the conditions of temperature≤4 DEG C, stored refrigerated is standby With;It is 80-90% in vacuum, under the conditions of temperature is 1 DEG C -4 DEG C, dispensing and the sliced eel cutting are placed in container and carry out The quiet 1-2h that salts down;By the sliced eel after salting down 100-120 DEG C of oil temperature fry 1-1.5 minute, the sliced eel after fry, it is placed in baking box On interior tinfoil, 170-190 degree, takes out after roasting 5-13 minute;In baking, at least 4 times Mel is coated on sliced eel;
(3) Carnis caprae seu ovis clear water soaks, and clear water and Carnis caprae seu ovis weight, than 15:3~5, add rice vinegar during immersion, clear water with rice vinegar weight ratio is 100:1-2, after soak time 2~3h, Carnis caprae seu ovis is cut into block, and decocting in water, to ripe, adds dried thin mushroom and dried Auricularia during decocting in water, after 1-2h Pull out, add and in iron pan, iron pan, add Rhizoma Zingiberis Recenss, Herba Alii fistulosi, decocting in water boiling, keep micro-boiling dotted state, cut cube meat to center no blood and slime, Time is 1-1.5h;
(4) water intaking fruit, clean water, break into mud;Fruit includes: Fructus Mangifera Indicae, Fructus Fragariae Ananssae, Fructus actinidiae chinensiss, Fructus Vitis viniferae and Pericarpium Vitis viniferae and Fructus Vitis viniferae Seed;
(5) take Radix Dauci Sativae, clean water, do not remove the peel, after pickling, be cut into grain;
(6) take flavouring agent pot cross stir fry in oil ripe;
(7) the Anguillar japonica meat 15-25 weight portion take and fry flavouring agent 4-5 weight portion, processing, the Radix Dauci Sativae 5-10 weight processing Part, the fruit muddy 5-10 weight portion processing mixing vacuum are cut and are mixed, spray and add adjuvant during mixing vacuum is cut and mixed;Including Vacuum is injected in spraying after the adjuvant of pectin, calcium lactate powder, ferrous lactate powder and zinc lactate powder is mixed with pure water stirring Cutmixer;
(8) product taking (7) is poured in bottom surface laying Carnis caprae seu ovis and the container of peeled shrimp, and water proof small fire boils 2~3h;
(9) shea is removed the peel after enucleation, after adding mustard and soy sauce stirring, drench in container for stirring;
(10) radicidation finished product after being vacuum-packed.
The manufacture method that Anguillar japonica meat is combined seafood sauce, flavouring agent is vegetable oil 20-40 part, Semen arachidis hypogaeae unqualified 5-15 part, Semen Sesami Beans 1-10 part, garlic powder 1-10 part, cumin powder 1-6 part, five spice powder 0.1-5 part, galangal powder 0.1-2 part, Herba Coriandri powder 0.1-2 part, White sugar 5-15 part, refined salt 0.5-5 part.
The manufacture method that Anguillar japonica meat is combined seafood sauce, the dispensing in step (2): take ice, water to be configured to mixture of ice and water, Accounting for raw materials quality percentage ratio is 30%-40%;With raw materials quality percentage scale, take dispensing: Sal 1.5%-2%, compound phosphorus Hydrochlorate 0.2%-0.4%, liquid Radix orixae japonicae juice 0.02%-0.06%, liquid Chinese prickley ash extract 0.02%-0.06%, green onion, ginger and garlic cooking wine 2%-5%, Ovum Gallus domesticus album 1-2%;Stir when adding dispensing in mixture of ice and water, in homogenizer, homogenizing 5-10min is configured to all Even consistent dispensing is it is desirable to batch temperature≤10 DEG C and each composition fully dissolves.
The manufacture method that Anguillar japonica meat is combined seafood sauce, shrimp is divested shell, the appendage of head and trunk, strips out complete Peeled shrimp, remove gutstring with toothpick;Screen out the moisture on peeled shrimp surface using leakage, to reduce the load of follow-up lyophilizing;After dewatering Peeled shrimp put into 95~100 DEG C of hot curing in water 2~5min, killing microorganisms and parasitic ovum, and remove raw taste, precuring Peeled shrimp is drained using centrifugal machine afterwards, and is quickly cooled to room temperature with vacuum suction mode;Jelly is combined with evacuation using shelf Knot mode, the temperature of peeled shrimp is down to -30 DEG C, makes the process of peeled shrimp fully charge;In freezing process, first pass through reduction shelf temperature Spend pre- frozen skinless shrimp, after dropping to uniform temperature, then pre-freeze is accelerated by evacuation, complete to freeze;After freezing to terminate, heating shelf Ice is made to distil, evacuation makes steam smoothly escape and sloughs in peeled shrimp simultaneously free water and the process of constitution water, progressively rise High shelf temperature, controls below 16 DEG C, and close to eutectic point, sublimation stage vacuum is 30~35pa to peeled shrimp temperature;Distillation is dry After dryness accumulated in the stomach and intestine bundle, shelf temperature is of a relatively high and condition of high vacuum degree under the conditions of remove residual absorption water process, parsing-desiccation mistake Journey shelf temperature must not exceed 30 DEG C, and vacuum is 20~30pa, is then placed in net formula tunnel oasthouse.
The manufacture method that Anguillar japonica meat is combined seafood sauce, the shell of the trunk of shrimp pressure-cooks softening, then is put down It is laid in rustless steel sterilization hurdle, solid accumulation thickness is less than 10cm, sterilization hurdle guarantees have much with upper strata sterilization hurdle when stacking Gap in 2cm;110~130 DEG C of softening temperature, the softening heating-up time is 10~20min, constant temperature time 15~20min, cooling Time is 10~25min;By the fish scale after above-mentioned softening, carried out fried after manual dispersion in time with frying pan with constant temperature;By fish scale Pour in fried frame, solid accumulation THICKNESS CONTROL, in 5~6cm, fried frame is put in frying pan with constant temperature;Add in per kilogram oil Antioxidant tert-butylhydroquinone 0.1~0.2g, frying temperature is 180~220 DEG C, deep-fat frying time 1~2min;Frying course Gentle agitation, it is to avoid agglomerating;Explode to crisp, swollen of fish scale, in golden yellow, you can off the pot;Above-mentioned fried frame is lifted batch turning, stands Carry out oil-control with centrifuge, fried after the shell of trunk be added in container.
The manufacture method that Anguillar japonica meat is combined seafood sauce, takes the Carnis caprae seu ovis that (2) are processed, and is cut into 4-6 milli after Carnis caprae seu ovis cooling is dried The thick thin slice of rice.
The manufacture method that Anguillar japonica meat is combined seafood sauce, also boils through halogen after Carnis caprae seu ovis shave, comprises the following steps: a, tune Soup: the soup cooked meat sand cloth is filtered and puts into halogen pot meat, boil with Sal, white sugar, five spice powder, Fructus Capsici powder, soft-shelled turtle juice Carnis caprae seu ovis condiment bag Open;B, the sliced meat cutting are put in pot, open steam intense fire and boil 30 minutes, and slow fire 40 minutes is stirred continuously when boiling, before taking the dish out of the pot 10 minutes, add monosodium glutamate, yellow wine, put after taking the dish out of the pot and in drain cap, drip net decoction.
The manufacture method that Anguillar japonica meat is combined seafood sauce, the curing process of Radix Dauci Sativae: Radix Dauci Sativae, Fructus Citri Limoniae clean section, section is big Little uniformly Radix Dauci Sativae piece thickness is 1-2mm, and lemon tablet thickness is 0.5-1mm;It is sufficiently mixed molten in Sucus Zingberis, jujube juice addition white vinegar Solution, pours into vial, stand-by;Radix Dauci Sativae piece is divided into two parts of addition vials, after first part of Radix Dauci Sativae piece adds, adds Fructus Citri Limoniae Piece, adds remaining Radix Dauci Sativae piece;Bulbus Allii, Herba Coriandri are fully clapped broken, add and cover on Radix Dauci Sativae piece;Sealing, stands 3-5 days Afterwards, it is inverted 3-5 days.
It is combined packing box, the box body 1 including upper surface opening and the lid 2 of seafood sauce in order to contain Anguillar japonica meat, in box body 1 It is provided with chamber, chamber wall is provided with some chutes, some dividing plates 3 are from top to bottom inserted in chute and for chamber to be divided into some use In the cavity containing the compound seafood sauce of Anguillar japonica meat, and each is combined on the cavity wall of cavity of seafood sauce for containing Anguillar japonica meat It is provided with through hole 4, sheathed flavouring agent shell in through hole 4, housing is soft layer towards through hole 4 lateral surface, and housing is towards through hole medial surface For opening, it is provided with seasoning bag in housing, one end of seasoning bag passes through opening to be located in cavity, and the seasoning being located at outside opening is wrapped It is provided with the cut rupturing, cover cap is in the opening surface of box body, and fastens with box body.
In order to contain the packing box of Anguillar japonica meat complex food, the built-in flavouring agent of seasoning bag, flavouring agent includes soy sauce 10-20 part With mustard 1-6 part.
In order to contain the packing box of Anguillar japonica meat complex food, after soy sauce 10-20 part and mustard 1-6 part high-speed stirred, vacuum Sealing.
Although the present invention is described by reference to preferred embodiment, those of ordinary skill in the art should Work as understanding, the description of above-described embodiment can be not limited to, in the range of claims, can make each in form and details Plant change.

Claims (10)

1. Anguillar japonica meat be combined seafood sauce, includings shrimp, Anguillar japonica meat, Carnis caprae seu ovis, Radix Dauci Sativae, fruit muddy and shea it is characterised in that: weigh Amount ratio is shrimp 5-10 part, Anguillar japonica meat 25-35 part, Carnis caprae seu ovis 10-15 part, Radix Dauci Sativae 5-10 part, fruit muddy 5-10 part and shea 5-15 Part.
2. Anguillar japonica meat according to claim 1 is combined the manufacture method of seafood sauce it is characterised in that comprising the following steps:
(1), after shrimp is shelled, cleaning soda water soaks;, soda water and peeled shrimp 15:3~5, after soak time 2~3h, peeled shrimp drags for Bake after going out and be cut into grain;
(2) Anguillar japonica has been boned and cleaned after meat;Piece becomes 1-1.5 centimetre, 1.5cm, and under the conditions of temperature≤4 DEG C, stored refrigerated is standby With;It is 80-90% in vacuum, under the conditions of temperature is 1 DEG C -4 DEG C, dispensing and the sliced eel cutting are placed in container and carry out The quiet 1-2h that salts down;By the sliced eel after salting down 100-120 DEG C of oil temperature fry 1-1.5 minute, the sliced eel after fry, it is placed in baking box On interior tinfoil, 170-190 degree, takes out after roasting 5-13 minute;In baking, at least 4 times Mel is coated on sliced eel;
(3) Carnis caprae seu ovis clear water soaks, and clear water and Carnis caprae seu ovis weight, than 15:3~5, add rice vinegar during immersion, clear water with rice vinegar weight ratio is 100:1-2, after soak time 2~3h, Carnis caprae seu ovis is cut into block, and decocting in water, to ripe, adds dried thin mushroom and dried Auricularia during decocting in water, after 1-2h Pull out, add and in iron pan, iron pan, add Rhizoma Zingiberis Recenss, Herba Alii fistulosi, decocting in water boiling, keep micro-boiling dotted state, cut cube meat to center no blood and slime, Time is 1-1.5h;
(4) water intaking fruit, clean water, break into mud;Fruit includes: Fructus Mangifera Indicae, Fructus Fragariae Ananssae, Fructus actinidiae chinensiss, Fructus Vitis viniferae and Pericarpium Vitis viniferae and Fructus Vitis viniferae Seed;
(5) take Radix Dauci Sativae, clean water, do not remove the peel, after pickling, be cut into grain;
(6) take flavouring agent pot cross stir fry in oil ripe;
(7) the Anguillar japonica meat 15-25 weight portion take and fry flavouring agent 4-5 weight portion, processing, the Radix Dauci Sativae 5-10 weight processing Part, the fruit muddy 5-10 weight portion processing mixing vacuum are cut and are mixed, spray and add adjuvant during mixing vacuum is cut and mixed;Including Vacuum is injected in spraying after the adjuvant of pectin, calcium lactate powder, ferrous lactate powder and zinc lactate powder is mixed with pure water stirring Cutmixer;
(8) product taking (7) is poured in bottom surface laying Carnis caprae seu ovis and the container of peeled shrimp, and water proof small fire boils 2~3h;
(9) shea is removed the peel after enucleation, after adding mustard and soy sauce stirring, drench in container for stirring;
(10) radicidation finished product after being vacuum-packed.
3. Anguillar japonica meat according to claim 2 be combined seafood sauce manufacture method it is characterised in that: flavouring agent be vegetable oil 20-40 part, Semen arachidis hypogaeae unqualified 5-15 part, sesame paste 1-10 part, garlic powder 1-10 part, cumin powder 1-6 part, five spice powder 0.1-5 part is husky Rhizoma Zingiberis powder 0.1-2 part, Herba Coriandri powder 0.1-2 part, white sugar 5-15 part, refined salt 0.5-5 part.
4. Anguillar japonica meat according to claim 2 be combined seafood sauce manufacture method it is characterised in that: joining in step (2) Material: take ice, water to be configured to mixture of ice and water, accounting for raw materials quality percentage ratio is 30%-40%;With raw materials quality percentage scale, Take dispensing: Sal 1.5%-2%, composite phosphate 0.2%-0.4%, liquid Radix orixae japonicae juice 0.02%-0.06%, liquid Pericarpium Zanthoxyli Juice 0.02%-0.06%, green onion, ginger and garlic cooking wine 2%-5%, Ovum Gallus domesticus album 1-2%;Stir when adding dispensing in mixture of ice and water, equal In matter machine, homogenizing 5-10min is configured to the dispensing of uniformity it is desirable to batch temperature≤10 DEG C and each composition fully dissolves.
5. Anguillar japonica meat according to claim 2 be combined seafood sauce manufacture method it is characterised in that: by shrimp divest head and The shell of trunk, appendage, strip out complete peeled shrimp, remove gutstring with toothpick;Screen out the moisture on peeled shrimp surface using leakage, to subtract The load of few follow-up lyophilizing;Peeled shrimp after dewatering is put into 95~100 DEG C of hot curing in water 2~5min, killing microorganisms and posting Infested ovum, and remove raw taste, after precuring, peeled shrimp is drained using centrifugal machine, and is quickly cooled to room with vacuum suction mode Temperature;Freezing method is combined with evacuation using shelf, the temperature of peeled shrimp is down to -30 DEG C, make the process of peeled shrimp fully charge;Freeze During knot, first pass through the reduction pre- frozen skinless shrimp of shelf temperature, after dropping to uniform temperature, then pre-freeze is accelerated by evacuation, complete One-tenth freezes;After freezing to terminate, heating shelf makes ice distil, and evacuation makes steam smoothly escape and sloughs free in peeled shrimp simultaneously Water and the process of constitution water, shelf temperature to be stepped up, control below 16 DEG C, close to eutectic point, distil peeled shrimp temperature rank Section vacuum is 30~35pa;After sublimation drying terminates, shelf temperature is of a relatively high and condition of high vacuum degree under the conditions of remove residual Absorption water process, parsing-desiccation process shelf temperature must not exceed 30 DEG C, and vacuum is 20~30pa, is then placed in net formula Tunnel oasthouse.
6. Anguillar japonica meat according to claim 5 be combined seafood sauce manufacture method it is characterised in that: the trunk of shrimp outer Shell pressure-cooks softening, then is laid in rustless steel sterilization hurdle, and solid accumulation thickness is less than 10cm, and sterilization hurdle is folded The gap having no less than 2cm with upper strata sterilization hurdle is guaranteed when putting;110~130 DEG C of softening temperature, soften the heating-up time be 10~ 20min, constant temperature time 15~20min, temperature fall time is 10~25min;By the fish scale after above-mentioned softening, after manual dispersion in time Carried out fried with frying pan with constant temperature;Fish scale is poured in fried frame, solid accumulation THICKNESS CONTROL, in 5~6cm, fried frame is put into In frying pan with constant temperature;Antioxidant tert-butylhydroquinone 0.1~0.2g is added, frying temperature is 180~220 in per kilogram oil DEG C, deep-fat frying time 1~2min;Frying course gentle agitation, it is to avoid agglomerating;Explode to crisp, swollen of fish scale, in golden yellow, you can Off the pot;Above-mentioned fried frame is lifted batch turning, carries out oil-control immediately with centrifuge, fried after the shell of trunk be added to container Interior.
7. Anguillar japonica meat according to claim 2 be combined seafood sauce manufacture method it is characterised in that: take the sheep that (2) are processed Meat, is cut into the thin slice of 4-6 millimeters thick after Carnis caprae seu ovis cooling is dried.
8. Anguillar japonica meat according to claim 5 be combined seafood sauce manufacture method it is characterised in that: after Carnis caprae seu ovis shave also Boil through halogen, comprise the following steps: a, tune soup: the soup cooked meat sand cloth is filtered and puts into halogen pot meat, with Sal, white sugar, spices Powder, Fructus Capsici powder, soft-shelled turtle juice Carnis caprae seu ovis condiment bag are boiled;B, the sliced meat cutting are put in pot, open steam intense fire and boil 30 minutes, slow fire 40 minutes, it is stirred continuously when boiling, takes the dish out of the pot first 10 minutes, add monosodium glutamate, yellow wine, put after taking the dish out of the pot and in drain cap, drip net decoction.
9. Anguillar japonica meat according to claim 2 be combined seafood sauce manufacture method it is characterised in that: the pickling of Radix Dauci Sativae Journey: Radix Dauci Sativae, Fructus Citri Limoniae clean section, uniformly, Radix Dauci Sativae piece thickness is 1-2mm to slice size, and lemon tablet thickness is 0.5-1mm;Rhizoma Zingiberis Recens It is sufficiently mixed dissolving in juice, jujube juice addition white vinegar, pour into vial, stand-by;Radix Dauci Sativae piece is divided into two parts of addition vials, After first part of Radix Dauci Sativae piece adds, add lemon tablet, add remaining Radix Dauci Sativae piece;Bulbus Allii, Herba Coriandri are fully clapped broken, add and cover On Radix Dauci Sativae piece;Sealing, standing, after 3-5 days, is inverted 3-5 days.
10. in order to contain Anguillar japonica meat described in claim 1 be combined seafood sauce packing box it is characterised in that: include upper surface The box body of opening and lid, are provided with chamber in box body, chamber wall is provided with some chutes, and some dividing plates are from top to bottom inserted into cunning In groove, chamber is divided into some cavitys being combined seafood sauce for containing Anguillar japonica meat, and each is used for containing Anguillar japonica meat compounding sea Through hole is designed with the cavity wall of the cavity of fresh beans, sheathed flavouring agent shell in through hole, housing is soft layer towards through hole lateral surface, Housing is opening towards through hole medial surface, is provided with seasoning bag, one end of seasoning bag passes through opening to be located in cavity, and position in housing The cut being provided with to rupture is wrapped in seasoning outside opening, and cover cap is in the opening surface of box body, and fastens with box body.
CN201610753596.1A 2016-08-29 2016-08-29 Sea eel meat composite hoisin sauce, making method and packaging box Withdrawn CN106333350A (en)

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CN103976399A (en) * 2014-05-20 2014-08-13 沛县樊哙狗肉制品有限公司 Preparation technology for dried dog meat strips
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CN104814412A (en) * 2015-05-21 2015-08-05 广德县阳峰茶场 Vinegar-soaked carrot and preparation method thereof

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN2815898Y (en) * 2005-05-25 2006-09-13 永丰余造纸股份有限公司 Accessories package box
CN102132906A (en) * 2011-03-02 2011-07-27 江苏戚伍水产发展股份有限公司 Method for producing instant leisure peeled prawn food
CN102228269A (en) * 2011-07-29 2011-11-02 四川大学 Fish scale leisure food and production process thereof
CN202464426U (en) * 2012-01-16 2012-10-03 浙江顺福印业有限公司 Food packing box
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CN104172129A (en) * 2014-08-12 2014-12-03 陈晓珍 Infant health goose liver paste
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Application publication date: 20170118