CN106418444A - Preparation method of kelp meat sauce - Google Patents
Preparation method of kelp meat sauce Download PDFInfo
- Publication number
- CN106418444A CN106418444A CN201610814394.3A CN201610814394A CN106418444A CN 106418444 A CN106418444 A CN 106418444A CN 201610814394 A CN201610814394 A CN 201610814394A CN 106418444 A CN106418444 A CN 106418444A
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- China
- Prior art keywords
- thallus
- fresh
- thallus laminariae
- thallus eckloniae
- eckloniae
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 235000013372 meat Nutrition 0.000 title claims abstract description 36
- 241000512259 Ascophyllum nodosum Species 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000015067 sauces Nutrition 0.000 title claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 21
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 8
- 206010033546 Pallor Diseases 0.000 claims abstract description 7
- 240000006677 Vicia faba Species 0.000 claims abstract description 7
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 7
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 210000003097 mucus Anatomy 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 244000291564 Allium cepa Species 0.000 claims abstract description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 5
- 241000143060 Americamysis bahia Species 0.000 claims abstract description 5
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 5
- 239000006002 Pepper Substances 0.000 claims abstract description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 5
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 5
- 239000003205 fragrance Substances 0.000 claims abstract description 5
- 235000020637 scallop Nutrition 0.000 claims abstract description 5
- 238000004332 deodorization Methods 0.000 claims abstract description 4
- 239000003921 oil Substances 0.000 claims abstract description 4
- 235000015278 beef Nutrition 0.000 claims abstract description 3
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 239000008187 granular material Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 241000237509 Patinopecten sp. Species 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 210000000582 semen Anatomy 0.000 claims description 4
- 241000287828 Gallus gallus Species 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- 239000004576 sand Substances 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 2
- 229930006000 Sucrose Natural products 0.000 claims 2
- 239000000463 material Substances 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000000346 sugar Nutrition 0.000 abstract description 3
- 240000002234 Allium sativum Species 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 241000237502 Ostreidae Species 0.000 abstract 1
- 241000237503 Pectinidae Species 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 abstract 1
- 235000020636 oyster Nutrition 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 235000015277 pork Nutrition 0.000 abstract 1
- 239000008159 sesame oil Substances 0.000 abstract 1
- 235000011803 sesame oil Nutrition 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 241000199919 Phaeophyceae Species 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- 241001466452 Laminariaceae Species 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 229920000715 Mucilage Polymers 0.000 description 1
- 241000015177 Saccharina japonica Species 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 239000013535 sea water Substances 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
Abstract
The invention provides a preparation method of kelp meat sauce. The method comprises the steps that cleaning is conducted, wherein deodorization and mucus removing treatment is conducted; after ginger juice and pepper water are added into cold water, rinsed kelp is added into the cold water and soaked for 20 min to 40 min; blanching is conducted; after cooling is conducted, the treated kelp is finely chopped; the chopped kelp is put into a pressure cooker, soy sauce is added, and pressurization is conducted for 10 min; edible oil is added into a pot, and when the oil is heated to reach the temperature of 110 DEG C to 130 DEG C, minced meat is poured into the pot and stir-fried till the fragrance is given off, wherein the minced meat is minced pork or minced chicken meat or minced beef or mixed minced dried shrimps and dried scallops or mixed minced fermented soybeans and oysters, the mass ratio of the minced meat to the fresh kelp is 1:4, and the mass ratio of mixed minced meat is 1:1; an appropriate amount of green onions, ginger, chopped garlic and crushed chili are added for frying till the fragrance is given off; the pressurized chopped kelp is added, thick broad-bean sauce, sesame oil, sugar, soy sauce, dark soy sauce and water are added, and frying is conducted till the materials are boiled; decocting is conducted with small fire till the materials become thick; packing is conducted. The technology is simple, the manufacturing cost is low, and the product taste is good.
Description
Technical field
The present invention relates to a kind of preparation method of food, particularly a kind of preparation method of kelp meat paste.
Background technology
Thallus Laminariae (Thallus Eckloniae), is a kind of raw Brown algae plant in large-scale sea of growth in low temperature seawater, belongs to seaweed plant, go for
The cooking methods such as mix, burn, stewing, boiling in a covered pot over a slow fire.Thallus Laminariae (Thallus Eckloniae) (Laminaria japonica) Phaeophyceae, Laminariaceae.Sporinite is large-scale, brown,
Flat belt-like, the longest up to 20M.Leaflet piece, shank and holdfast, holdfast is in rhizoid shape.Blade is epidermis, cortex and marrow
Formed, Sporangium is arranged at blade bottom.There is mucilage cavity, slip material can be secreted.Holdfast arborizations, in order to adhere to
Marine rock.It is grown on relatively low marine of water temperature.Rich in Algin and iodine matter, edible and extraction iodine, Algin, Mannitol etc.
The raw material of industry.Its thallus can be used as medicine.The edible way of Thallus Laminariae (Thallus Eckloniae) is more traditional single at present, also not by Thallus Laminariae (Thallus Eckloniae) and other foods
Mixing is fabricated to the precedent of sauce.
Content of the invention
It is an object of the invention to provide a kind of manufacture method is easy, fresh Thallus Laminariae (Thallus Eckloniae) and other meat food materials are mixed Thallus Laminariae (Thallus Eckloniae)
The preparation method of meat pulp, to increase the edible way of Thallus Laminariae (Thallus Eckloniae).
The preparation method of the kelp meat paste of the present invention, step is as follows：
1), clean：Fresh Thallus Laminariae (Thallus Eckloniae) is removed sand, cleans, and remove the white salting on surface；
2), deodorization, go mucus process：Thallus Laminariae (Thallus Eckloniae) is placed in the saline solution that concentration is 30% and soaks 30 minutes, then with clearly
Water rinses, to remove the mucus on the fishy smell and surface of Thallus Laminariae (Thallus Eckloniae)；
3) after, adding Sucus Zingberis, pepper water in cold water, put into the Thallus Laminariae (Thallus Eckloniae) having rinsed, soak 20～40 minutes；
4), blanching：By the 3rd) Thallus Laminariae (Thallus Eckloniae) that obtains of step puts in 95 DEG C～100 DEG C of water, 5～10 points of blanching, makes Thallus Laminariae (Thallus Eckloniae)
Green is become by dark brown；
5) it is cut into unqualified after the Thallus Laminariae (Thallus Eckloniae), scalded water is excessively cool, the size of unqualified granule is：2～4 millimeters；
6), sea tangle powder is put in pressure cooker, add soy sauce to press 10 minutes, soy sauce with the mass ratio of fresh Thallus Laminariae (Thallus Eckloniae) is：2∶25；
7), add edible oil in pot, treat that oil temperature is heated to 110 DEG C～130 DEG C, pour minced meat stir-frying into going out fragrance；Edible
The consumption proportion of oily and fresh Thallus Laminariae (Thallus Eckloniae) is：Edible oil: fresh Thallus Laminariae (Thallus Eckloniae)=2ml: 25g, described minced meat is：Porkburger or Carnis Gallus domesticus end or cattle
Minced meat or dried shrimps mix minced meat with dry scallop mixing minced meat or Semen Sojae Preparatum with Concha Ostreae, and minced meat with the quality proportioning of fresh Thallus Laminariae (Thallus Eckloniae) is：1∶4；Institute
The quality proportioning of the mixing minced meat stated is 1: 1；
8), add appropriate green onion end, bruised ginger, minced Bulbus Allii, Fructus Capsici broken stir-fry perfume, described Fructus Capsici is broken broken for chilli, and chilli is broken
The size of granule is：2～4 millimeters；
9), add the sea tangle powder that presses, and add broad bean paste, Oleum Sesami, sugar, soy sauce, dark soy sauce, water, fry to boiling；
Broad bean paste with the mass ratio of fresh Thallus Laminariae (Thallus Eckloniae) is：3∶20；
Oleum Sesami with the mass ratio of fresh Thallus Laminariae (Thallus Eckloniae) is：1∶20；
The mass ratio of sugared and fresh Thallus Laminariae (Thallus Eckloniae) is：1∶100；
Soy sauce with the mass ratio of fresh Thallus Laminariae (Thallus Eckloniae) is：1∶20；
Dark soy sauce with the mass ratio of fresh Thallus Laminariae (Thallus Eckloniae) is：3∶100；
Water with the mass ratio of fresh Thallus Laminariae (Thallus Eckloniae) is：100ml∶1000g；
10), proceed to small fire to endure 15 minutes, be completely dissolved in sauce to decoction and in thick shape；
11), pack.
The preparation method of the kelp meat paste of the present invention, process is simple, easily operate, material source is extensive, low manufacture cost,
Products taste is good, is a kind of nutritious, instant sauce, increased the edible way of Thallus Laminariae (Thallus Eckloniae).
Specific embodiment
2nd, the preparation method of the kelp meat paste of the present invention, step is as follows：
1), clean：Fresh Thallus Laminariae (Thallus Eckloniae) is removed sand, cleans, and remove the white salting on surface；
2), deodorization, go mucus process：Thallus Laminariae (Thallus Eckloniae) is placed in the saline solution that concentration is 30% and soaks 25 or 30 or 35 points
Clock, then with clear water rinsing, to remove the mucus on the fishy smell and surface of Thallus Laminariae (Thallus Eckloniae)；
3) after, adding Sucus Zingberis, pepper water in cold water, put into the Thallus Laminariae (Thallus Eckloniae) having rinsed, soak 20 or 30 or 40 minutes；Sucus Zingberis,
The consumption of pepper water can according to hobby voluntarily determine, can light can be dense；
4), blanching：By the 3rd) Thallus Laminariae (Thallus Eckloniae) that obtains of step puts in 95 or 97 or 98 or 100 DEG C of water, blanching 5 or 7 or 9 or
10 points, Thallus Laminariae (Thallus Eckloniae) is made to become green by dark brown；
5) it is cut into unqualified after the Thallus Laminariae (Thallus Eckloniae), scalded water is excessively cool, the size of unqualified granule is：2 or 3 or 4 millimeters；
6), sea tangle powder is put in pressure cooker, add soy sauce to press 10 minutes, soy sauce with the mass ratio of fresh Thallus Laminariae (Thallus Eckloniae) is：2∶25；
7), add edible oil in pot, treat that oil temperature is heated to 110 or 120 or 130 DEG C, pour minced meat stir-frying into going out fragrance；Food
Consumption proportion with oily and fresh Thallus Laminariae (Thallus Eckloniae) is：Edible oil: fresh Thallus Laminariae (Thallus Eckloniae)=2ml: 25g, minced meat is：Porkburger or Carnis Gallus domesticus end or beef end
Or dried shrimps mix minced meat with dry scallop mixing minced meat or Semen Sojae Preparatum with Concha Ostreae, minced meat with the quality proportioning of fresh Thallus Laminariae (Thallus Eckloniae) is：1∶4；Dried shrimps with
The quality proportioning that the quality proportioning of dry scallop mixing minced meat, Semen Sojae Preparatum mix minced meat with Concha Ostreae is 1: 1；The particle size 2 or 3 of minced meat
Or 4 or 5 millimeters；
8), add appropriate green onion end, bruised ginger, minced Bulbus Allii, Fructus Capsici broken stir-fry perfume, described Fructus Capsici is broken broken for chilli, and chilli is broken
The size of granule is：2 or 3 or 4 millimeters；Green onion end, bruised ginger, minced Bulbus Allii require more slightly smaller than the granularity of minced meat；
9), add the sea tangle powder that presses, and add broad bean paste, Oleum Sesami, sugar, soy sauce, dark soy sauce, water, fry to boiling；
Broad bean paste with the mass ratio of fresh Thallus Laminariae (Thallus Eckloniae) is：3∶20；
Oleum Sesami with the mass ratio of fresh Thallus Laminariae (Thallus Eckloniae) is：1∶20；
The mass ratio of sugared and fresh Thallus Laminariae (Thallus Eckloniae) is：1∶100；
Soy sauce with the mass ratio of fresh Thallus Laminariae (Thallus Eckloniae) is：1∶20；
Dark soy sauce with the mass ratio of fresh Thallus Laminariae (Thallus Eckloniae) is：3∶100；
Water with the mass ratio of fresh Thallus Laminariae (Thallus Eckloniae) is：100ml∶1000g；
10), proceed to small fire to endure 15 minutes, be completely dissolved in sauce to decoction and in thick shape；
11), pack, can be packed or bottled.
Claims (1)
1. a kind of preparation method of kelp meat paste it is characterised in that：Step is as follows：
1), clean：Fresh Thallus Laminariae (Thallus Eckloniae) is removed sand, cleans, and remove the white salting on surface；
2), deodorization, go mucus process：Thallus Laminariae (Thallus Eckloniae) is placed in the saline solution that concentration is 30% and soaks 30 minutes, then floated with clear water
Wash, to remove the mucus on the fishy smell and surface of Thallus Laminariae (Thallus Eckloniae)；
3) after, adding Sucus Zingberis, pepper water in cold water, put into the Thallus Laminariae (Thallus Eckloniae) having rinsed, soak 20～40 minutes；
4), blanching：By the 3rd) Thallus Laminariae (Thallus Eckloniae) that obtains of step puts in 95 DEG C～100 DEG C of water, 5～10 points of blanching, makes Thallus Laminariae (Thallus Eckloniae) by depth
Brown becomes green；
5) it is cut into unqualified after the Thallus Laminariae (Thallus Eckloniae), scalded water is excessively cool, the size of unqualified granule is：2～4 millimeters；
6), sea tangle powder is put in pressure cooker, add soy sauce to press 10 minutes, soy sauce with the mass ratio of fresh Thallus Laminariae (Thallus Eckloniae) is：2∶25；
7), add edible oil in pot, treat that oil temperature is heated to 110 DEG C～130 DEG C, pour minced meat stir-frying into going out fragrance；Edible oil with
The consumption proportion of fresh Thallus Laminariae (Thallus Eckloniae) is：Edible oil: fresh Thallus Laminariae (Thallus Eckloniae)=2ml: 25g, described minced meat is：Porkburger or Carnis Gallus domesticus end or beef end
Or dried shrimps mix minced meat with dry scallop mixing minced meat or Semen Sojae Preparatum with Concha Ostreae, minced meat with the quality proportioning of fresh Thallus Laminariae (Thallus Eckloniae) is：1∶4；Described
The quality proportioning of mixing minced meat is 1: 1；
8), add appropriate green onion end, bruised ginger, minced Bulbus Allii, Fructus Capsici broken stir-fry perfume, described Fructus Capsici is broken broken for chilli, the broken granule of chilli
Size be：2～4 millimeters；
9), add the sea tangle powder that presses, and add broad bean paste, Oleum Sesami, white sugar, soy sauce, dark soy sauce, water, fry to boiling；
Broad bean paste with the mass ratio of fresh Thallus Laminariae (Thallus Eckloniae) is：3∶20；
Oleum Sesami with the mass ratio of fresh Thallus Laminariae (Thallus Eckloniae) is：1∶20；
White sugar with the mass ratio of fresh Thallus Laminariae (Thallus Eckloniae) is：1∶100；
Soy sauce with the mass ratio of fresh Thallus Laminariae (Thallus Eckloniae) is：1∶20；
Dark soy sauce with the mass ratio of fresh Thallus Laminariae (Thallus Eckloniae) is：3∶100；
Water with the mass ratio of fresh Thallus Laminariae (Thallus Eckloniae) is：100ml∶1000g；
10), proceed to small fire to endure 15 minutes, be completely dissolved in sauce to decoction and in thick shape；
11), pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610814394.3A CN106418444A (en) | 2016-08-31 | 2016-08-31 | Preparation method of kelp meat sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610814394.3A CN106418444A (en) | 2016-08-31 | 2016-08-31 | Preparation method of kelp meat sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106418444A true CN106418444A (en) | 2017-02-22 |
Family
ID=58168661
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201610814394.3A Pending CN106418444A (en) | 2016-08-31 | 2016-08-31 | Preparation method of kelp meat sauce |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101849665A (en) * | 2010-05-26 | 2010-10-06 | 泰祥集团技术开发有限公司 | Spicy kelp meat paste and preparation method thereof |
| CN104824600A (en) * | 2015-05-18 | 2015-08-12 | 贵州布依姑娘食品有限公司 | Buyi-flavored fried pepper sauce with minced meat and preparation method of buyi-flavored fried pepper sauce |
| CN105029326A (en) * | 2015-07-22 | 2015-11-11 | 北京农学院 | Seasoning composition and method for making prepared food soup |
| CN105146475A (en) * | 2015-07-17 | 2015-12-16 | 济南大学 | Nutritious spicy kelp sauce and preparation method thereof |
| CN105876765A (en) * | 2016-04-14 | 2016-08-24 | 佛山市聚成生化技术研发有限公司 | Marine vegetarian paste and preparation method thereof |
-
2016
- 2016-08-31 CN CN201610814394.3A patent/CN106418444A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101849665A (en) * | 2010-05-26 | 2010-10-06 | 泰祥集团技术开发有限公司 | Spicy kelp meat paste and preparation method thereof |
| CN104824600A (en) * | 2015-05-18 | 2015-08-12 | 贵州布依姑娘食品有限公司 | Buyi-flavored fried pepper sauce with minced meat and preparation method of buyi-flavored fried pepper sauce |
| CN105146475A (en) * | 2015-07-17 | 2015-12-16 | 济南大学 | Nutritious spicy kelp sauce and preparation method thereof |
| CN105029326A (en) * | 2015-07-22 | 2015-11-11 | 北京农学院 | Seasoning composition and method for making prepared food soup |
| CN105876765A (en) * | 2016-04-14 | 2016-08-24 | 佛山市聚成生化技术研发有限公司 | Marine vegetarian paste and preparation method thereof |
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Application publication date: 20170222 |
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