CN107125709A - A kind of seafood olive paste and preparation method thereof - Google Patents
A kind of seafood olive paste and preparation method thereof Download PDFInfo
- Publication number
- CN107125709A CN107125709A CN201710390325.9A CN201710390325A CN107125709A CN 107125709 A CN107125709 A CN 107125709A CN 201710390325 A CN201710390325 A CN 201710390325A CN 107125709 A CN107125709 A CN 107125709A
- Authority
- CN
- China
- Prior art keywords
- parts
- olive
- seafood
- meat
- sea
- 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
Links
- 240000007817 Olea europaea Species 0.000 title claims abstract description 83
- 235000014102 seafood Nutrition 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 241000238557 Decapoda Species 0.000 claims abstract description 36
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 31
- 240000002234 Allium sativum Species 0.000 claims abstract description 28
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 28
- 235000004611 garlic Nutrition 0.000 claims abstract description 28
- 241000219357 Cactaceae Species 0.000 claims abstract description 26
- 241000237502 Ostreidae Species 0.000 claims abstract description 26
- 235000020636 oyster Nutrition 0.000 claims abstract description 26
- 235000000346 sugar Nutrition 0.000 claims abstract description 19
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 18
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 17
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 17
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 17
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 14
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 14
- 239000006002 Pepper Substances 0.000 claims abstract description 14
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 14
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 14
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 14
- 235000008397 ginger Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract 5
- 240000008574 Capsicum frutescens Species 0.000 claims abstract 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 235000013372 meat Nutrition 0.000 claims description 60
- 235000002639 sodium chloride Nutrition 0.000 claims description 19
- 235000013409 condiments Nutrition 0.000 claims description 17
- 239000000796 flavoring agent Substances 0.000 claims description 16
- 235000019634 flavors Nutrition 0.000 claims description 16
- 235000015067 sauces Nutrition 0.000 claims description 16
- 208000006558 Dental Calculus Diseases 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 15
- 239000002002 slurry Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 241000722363 Piper Species 0.000 claims description 13
- 235000014347 soups Nutrition 0.000 claims description 12
- 239000002904 solvent Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 claims description 6
- 240000002900 Arthrospira platensis Species 0.000 claims description 5
- 235000016425 Arthrospira platensis Nutrition 0.000 claims description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 5
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 5
- 239000008367 deionised water Substances 0.000 claims description 5
- 229910021641 deionized water Inorganic materials 0.000 claims description 5
- 239000012266 salt solution Substances 0.000 claims description 5
- 229940082787 spirulina Drugs 0.000 claims description 5
- 241000333181 Osmanthus Species 0.000 claims 1
- 235000019082 Osmanthus Nutrition 0.000 claims 1
- 235000021110 pickles Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 241000208293 Capsicum Species 0.000 description 13
- 241001247821 Ziziphus Species 0.000 description 13
- 241000234314 Zingiber Species 0.000 description 10
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 239000004927 clay Substances 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000001465 calcium Nutrition 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000002574 poison Substances 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 208000007848 Alcoholism Diseases 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 101100027969 Caenorhabditis elegans old-1 gene Proteins 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010017740 Gas poisoning Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000035508 accumulation Effects 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of seafood olive paste and preparation method thereof, it is made up of following raw material：100 500 parts of olive, 50 100 parts of sea shrimp, 20 50 parts of sea crab, 15 30 parts of oyster, 20 50 parts of conch, 10 20 parts of marine alga, 20 50 parts of cactus, 10 50 parts of lemon juice, 5 20 parts of ginger juice, 20 30 parts of salt, 10 20 parts of sugar, 12 parts of longan, 12 parts of dried orange peel, 36 parts of radix glycyrrhizae, 12 parts of jujube, 12 parts of cassia bark, 35 parts of capsicum, 12 parts of pepper, 23 parts of tsaoko, 5 10 parts of garlic；Invention is arranged in pairs or groups using olive and seafood can remove the fishy smell of seafood well and wherein nutritional ingredient is easily absorbed by the body, nutritious, containing several amino acids and trace element, the present invention also adds cactus, increase the crisp taste of olive paste, the present invention is without any chemical addition agent.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of seafood olive paste and preparation method thereof.
Background technology
Olive is a kind of fruit, is available for eating raw or processes, and is famous subtropical zone special product fruit tree.Olive contributes to digestion.
Olive pulp contains abundant nutrients, containing the mineral matter such as protein, carbohydrate, fat, vitamin C and calcium, phosphorus, iron
And the amino acid that 17 kinds of needed by human body are wanted, wherein ascorbic content is 10 times of apple, pears, 5 times of peach.Its calcium content
Also it is very high, and be easily absorbed by the body, eaten especially suitable for women, children.Olive eats beneficial health raw, due to its calcic compared with
It is many, it is helpful to children's skeleton development.New fresh olive can solve the poison of gas poisoning, alcoholism and ichthyophagy crab, the energy heat-clearing solution of food
Poison, resolving sputum, disperse accumulations.And olive is typically made into olive preserved fruit at present, olive dish, the food such as olive oil makes olive paste
It is fewer.
The content of the invention
It is an object of the invention to provide a kind of seafood olive paste and preparation method thereof, the present invention is taken using olive with seafood
It is nutritious with the fishy smell that can remove seafood well and wherein nutritional ingredient is easily absorbed by the body, contain several amino acids
And trace element, the present invention also adds cactus, increases the crisp taste of olive paste, of the invention to be added without any chemistry
Agent；
The present invention, which also provides a kind of preparation method of seafood olive paste, can be effectively retained the nutriment in material so that sea
It is nutritious in fresh olive sauce, it can be very good to remove the astringent taste of olive by saline sook under condition of high voltage, by sea shrimp, sea
Crab, conch, oyster mix by boiling removal fishy smell with condiment, and seafood soup are concentrated to give into soup-stock nutrition reservation.
To achieve the above object, technical scheme is as follows：
A kind of seafood olive paste, is made up of following raw material：100-500 parts of olive, 50-100 parts of sea shrimp, sea crab
20-50 parts, 15-30 parts of oyster, 20-50 parts of conch, 10-20 parts of marine alga, 20-50 parts of cactus, 10-50 parts of lemon juice, ginger juice
5-20 parts, 20-30 parts of salt, 10-20 parts of sugar, 1-2 parts of longan, 1-2 parts of dried orange peel, 3-6 parts of radix glycyrrhizae, 1-2 parts of jujube, 1-2 parts of cassia bark,
3-5 parts of capsicum, 1-2 parts of pepper, 2-3 parts of tsaoko, 5-10 parts of garlic.
Preferably, it is made up of following raw material：450 parts of olive, 80 parts of sea shrimp, 45 parts of sea crab, 25 parts of oyster, sea
35 parts of spiral shell, 18 parts of marine alga, 30 parts of cactus, 40 parts of lemon juice, 16 parts of ginger juice, 28 parts of salt, sugar 15 parts, 1 part of longan, 2 parts of dried orange peel,
5 parts of radix glycyrrhizae, 2 parts of jujube, 2 parts of cassia bark, 4 parts of capsicum, 1 part of pepper, 2 parts of tsaoko, 8 parts of garlic.
The present invention also provides a kind of preparation method of described seafood olive paste, including：
The ripe olive of step 1, selection, after olive is enucleated, uses concentration to be pickled under high pressure for 30-40% salt solution
After 1-2 hours, pressure was 10-20Mpa, then use deionized water is soaked 1 hour, rinses 2-3 times and obtain olive meat；
Step 2, by condiment：It is salt, sugar, longan, spirulina, dried orange peel, radix glycyrrhizae, jujube, cassia bark, capsicum, pepper, tsaoko, big
Garlic is divided into two parts, a copy of it condiment is well mixed grind after, flavor pack is bundled into using gauze, oyster is shelled and obtains male
After oyster meat is cleaned up with sea shrimp, sea crab, conch, water and flavor pack 2 times heavy is added, will be male after pressure cooker is cooked 1-2 hours
Oyster meat, sea shrimp, sea crab and conch are taken out, and obtain seafood soup, seafood soup is concentrated into the 1/4 of original volume, with flavor pack point
It is stand-by from soup-stock is obtained；
Step 3, sea shrimp, sea crab, conch are shelled after obtain peeled shrimp, crab meat, spiral shell meat, by shrimp shell and crab shell crushed after being dried
Shell powder is obtained, shell powder is mixed into addition lemon juice and ginger juice with peeled shrimp, crab meat, spiral shell meat, marine alga, 30-60 minutes are stood, using stirring
The machine of mixing is blended, and obtains meat slurry；
Step 4, by after longan in another condiment in step 1, jujube stoning with dried orange peel, radix glycyrrhizae, cassia bark, tsaoko, Hu
Green pepper, capsicum are fried, and clay into power, and garlic is blended into garlic solvent, and salt, sugar, garlic solvent, powder are mixed into tartar sauce；
Step 5, cactus deburring removed the peel, be cut into the fritter that length is less than 0.5 centimetre, scalded using boiling water, obtain celestial being
Slap fritter.
Step 6, by olive meat, cactus fritter, meat slurry, soup-stock, tartar sauce mix after, produce the seafood olive paste.
Further comprise after olive meat, cactus fritter, meat slurry, soup-stock, tartar sauce mixing in step 6, be placed in pressure
Soup-stock and tartar sauce can be immersed olive meat, celestial being by power to stand 1-2 hours under conditions of 30-50Mpa by HIGH PRESSURE TREATMENT
The palm, meat slurry so that olive paste of the invention is more tasty, and various tastes therein mutually blend.
Further comprise：Seafood olive paste is sterilized, the sterilization includes high temperature sterilization, radio sterilization, passes through
High temperature sterilization, radio sterilization can significantly extend the shelf-life of olive paste.
Beneficial effects of the present invention：
Firstth, the sea shrimp added in seafood olive paste of the invention, sea crab, conch, oyster, by adding lemon after boiling
Juice, ginger juice so that the present invention is free of fishy smell, with abundant nutriment, particularly with abundant Zn-ef ficiency, is easily inhaled by human body
Receive, add the delicate flavour of olive paste, seafood be combined with each other with olive, human consumption can be promoted to absorb, the cactus of addition can eliminate
Unnecessary cholesterol, fat and sugar point in vivo, so as to suppress artery sclerosis and obesity, play the promoting flow of qi and blood circulation, it is clearing heat and detoxicating and
The effect enhanced metabolism；
Secondth, preparation method of the invention is simple to operation, can be very good to remove by saline sook under condition of high voltage
The astringent taste of olive, mixes process with condiment by sea shrimp, sea crab, conch, oyster and boils removal fishy smell, and seafood soup is concentrated to give
Soup-stock nutrition retains；Wherein by shrimp shell, crab shell grinds, wherein containing abundant chitin, wear into powdery and combined with olive, pole
Easily it is absorbed by the body, can improves and digest and assimilate function, the intake of reduction fat and cholesterol, reduce blood pressure, adjust blood fat, promotion
The healing of ulcer, strengthen immunity, the function such as reduce blood pressure.
Embodiment
With specific embodiment, the present invention will be described below, and selected embodiment is merely to illustrate and explained this hair herein
It is bright, it is not intended to limit the present invention.
Embodiment 1
A kind of seafood olive paste, is made up of following raw material：100 parts of olive, 50 parts of sea shrimp, 20 parts of sea crab, oyster
15 parts, it is 20 parts of conch, 10 parts of marine alga, 20 parts of cactus, 10 parts of lemon juice, 5 parts of ginger juice, 20 parts of salt, 10 parts of sugar, 1 part of longan, old
1 part of skin, 3 parts of radix glycyrrhizae, 1 part of jujube, 1 part of cassia bark, 3 parts of capsicum, 1 part of pepper, 2 parts of tsaoko, 5 parts of garlic.
The preparation method of described seafood olive paste, including：
The ripe olive of step 1, selection, after olive is enucleated, uses concentration to be pickled under high pressure for 30-40% salt solution
After 1-2 hours, pressure was 10-20Mpa, then use deionized water is soaked 1 hour, rinses 2-3 times and obtain olive meat；
Step 2, by condiment：It is salt, sugar, longan, spirulina, dried orange peel, radix glycyrrhizae, jujube, cassia bark, capsicum, pepper, tsaoko, big
Garlic is divided into two parts, a copy of it condiment is well mixed grind after, flavor pack is bundled into using gauze, oyster is shelled and obtains male
After oyster meat is cleaned up with sea shrimp, sea crab, conch, water and flavor pack 2 times heavy is added, will be male after pressure cooker is cooked 1-2 hours
Oyster meat, sea shrimp, sea crab and conch are taken out, and obtain seafood soup, seafood soup is concentrated into the 1/4 of original volume, with flavor pack point
It is stand-by from soup-stock is obtained；
Step 3, sea shrimp, sea crab, conch are shelled after obtain peeled shrimp, crab meat, spiral shell meat, by shrimp shell and crab shell crushed after being dried
Shell powder is obtained, shell powder is mixed into addition lemon juice and ginger juice with peeled shrimp, crab meat, spiral shell meat, marine alga, 30-60 minutes are stood, using stirring
The machine of mixing is blended, and obtains meat slurry；
Step 4, by after longan in another condiment in step 1, jujube stoning with dried orange peel, radix glycyrrhizae, cassia bark, tsaoko, Hu
Green pepper, capsicum are fried, and clay into power, and garlic is blended into garlic solvent, and salt, sugar, garlic solvent, powder are mixed into tartar sauce；
Step 5, cactus deburring removed the peel, be cut into the fritter that length is less than 0.5 centimetre, scalded using boiling water, obtain celestial being
Slap fritter.
Step 6, by olive meat, cactus fritter, meat slurry, soup-stock, tartar sauce mix after, produce the seafood olive paste.
Embodiment 2
A kind of seafood olive paste, is made up of following raw material：500 parts of olive, 100 parts of sea shrimp, 50 parts of sea crab, oyster
30 parts, 50 parts of conch, 20 parts of marine alga, 50 parts of cactus, 50 parts of lemon juice, 20 parts of ginger juice, 30 parts of salt, sugar 20 parts, 2 parts of longan,
2 parts of dried orange peel, 6 parts of radix glycyrrhizae, 2 parts of jujube, 2 parts of cassia bark, 5 parts of capsicum, 2 parts of pepper, 3 parts of tsaoko, 10 parts of garlic.
The preparation method of described seafood olive paste, including：
The ripe olive of step 1, selection, after olive is enucleated, uses concentration to be pickled under high pressure for 30-40% salt solution
After 1-2 hours, pressure was 10-20Mpa, then use deionized water is soaked 1 hour, rinses 2-3 times and obtain olive meat；
Step 2, by condiment：It is salt, sugar, longan, spirulina, dried orange peel, radix glycyrrhizae, jujube, cassia bark, capsicum, pepper, tsaoko, big
Garlic is divided into two parts, a copy of it condiment is well mixed grind after, flavor pack is bundled into using gauze, oyster is shelled and obtains male
After oyster meat is cleaned up with sea shrimp, sea crab, conch, water and flavor pack 2 times heavy is added, will be male after pressure cooker is cooked 1-2 hours
Oyster meat, sea shrimp, sea crab and conch are taken out, and obtain seafood soup, seafood soup is concentrated into the 1/4 of original volume, with flavor pack point
It is stand-by from soup-stock is obtained；
Step 3, sea shrimp, sea crab, conch are shelled after obtain peeled shrimp, crab meat, spiral shell meat, by shrimp shell and crab shell crushed after being dried
Shell powder is obtained, shell powder is mixed into addition lemon juice and ginger juice with peeled shrimp, crab meat, spiral shell meat, marine alga, 30-60 minutes are stood, using stirring
The machine of mixing is blended, and obtains meat slurry；
Step 4, by after longan in another condiment in step 1, jujube stoning with dried orange peel, radix glycyrrhizae, cassia bark, tsaoko, Hu
Green pepper, capsicum are fried, and clay into power, and garlic is blended into garlic solvent, and salt, sugar, garlic solvent, powder are mixed into tartar sauce；
Step 5, cactus deburring removed the peel, be cut into the fritter that length is less than 0.5 centimetre, scalded using boiling water, obtain celestial being
Slap fritter.
Step 6, by olive meat, cactus fritter, meat slurry, soup-stock, tartar sauce mix after, produce the seafood olive paste.
Further comprise after olive meat, cactus fritter, meat slurry, soup-stock, tartar sauce mixing in step 6, be placed in pressure
Power is standing 1-2 hours under conditions of 30-50Mpa.
Further comprise：Seafood olive paste is sterilized, the sterilization includes high temperature sterilization, radio sterilization.
Embodiment 3
A kind of seafood olive paste, is made up of following raw material：450 parts of olive, 80 parts of sea shrimp, 45 parts of sea crab, oyster
25 parts, 35 parts of conch, 18 parts of marine alga, 30 parts of cactus, 40 parts of lemon juice, 16 parts of ginger juice, 28 parts of salt, sugar 15 parts, 1 part of longan,
2 parts of dried orange peel, 5 parts of radix glycyrrhizae, 2 parts of jujube, 2 parts of cassia bark, 4 parts of capsicum, 1 part of pepper, 2 parts of tsaoko, 8 parts of garlic.
The present invention also provides a kind of preparation method of described seafood olive paste, including：
The ripe olive of step 1, selection, after olive is enucleated, uses concentration to be pickled under high pressure for 30-40% salt solution
After 1-2 hours, pressure was 10-20Mpa, then use deionized water is soaked 1 hour, rinses 2-3 times and obtain olive meat；
Step 2, by condiment：It is salt, sugar, longan, spirulina, dried orange peel, radix glycyrrhizae, jujube, cassia bark, capsicum, pepper, tsaoko, big
Garlic is divided into two parts, a copy of it condiment is well mixed grind after, flavor pack is bundled into using gauze, oyster is shelled and obtains male
After oyster meat is cleaned up with sea shrimp, sea crab, conch, water and flavor pack 2 times heavy is added, will be male after pressure cooker is cooked 1-2 hours
Oyster meat, sea shrimp, sea crab and conch are taken out, and obtain seafood soup, seafood soup is concentrated into the 1/4 of original volume, with flavor pack point
It is stand-by from soup-stock is obtained；
Step 3, sea shrimp, sea crab, conch are shelled after obtain peeled shrimp, crab meat, spiral shell meat, by shrimp shell and crab shell crushed after being dried
Shell powder is obtained, shell powder is mixed into addition lemon juice and ginger juice with peeled shrimp, crab meat, spiral shell meat, marine alga, 30-60 minutes are stood, using stirring
The machine of mixing is blended, and obtains meat slurry；
Step 4, by after longan in another condiment in step 1, jujube stoning with dried orange peel, radix glycyrrhizae, cassia bark, tsaoko, Hu
Green pepper, capsicum are fried, and clay into power, and garlic is blended into garlic solvent, and salt, sugar, garlic solvent, powder are mixed into tartar sauce；
Step 5, cactus deburring removed the peel, be cut into the fritter that length is less than 0.5 centimetre, scalded using boiling water, obtain celestial being
Slap fritter.
Step 6, by olive meat, cactus fritter, meat slurry, soup-stock, tartar sauce mix after, produce the seafood olive paste.
Further comprise after olive meat, cactus fritter, meat slurry, soup-stock, tartar sauce mixing in step 6, be placed in pressure
Power is standing 1-2 hours under conditions of 30-50Mpa.
Further comprise：Seafood olive paste is sterilized, the sterilization includes high temperature sterilization, radio sterilization.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details and shown here as the embodiment with description.
Claims (5)
1. a kind of seafood olive paste, it is characterised in that be made up of following raw material：100-500 parts of olive, sea shrimp 50-100
Part, 20-50 parts of sea crab, 15-30 parts of oyster, 20-50 parts of conch, 10-20 parts of marine alga, 20-50 parts of cactus, lemon juice 10-50
Part, 5-20 parts of ginger juice, 20-30 parts of salt, 10-20 parts of sugar, 1-2 parts of longan, 1-2 parts of dried orange peel, 3-6 parts of radix glycyrrhizae, 1-2 parts of jujube, osmanthus
1-2 parts of skin, 3-5 parts of capsicum, 1-2 parts of pepper, 2-3 parts of tsaoko, 5-10 parts of garlic.
2. seafood olive paste according to claim 1, it is characterised in that be made up of following raw material：Olive 450
Part, 80 parts of sea shrimp, 45 parts of sea crab, 25 parts of oyster, 35 parts of conch, 18 parts of marine alga, 30 parts of cactus, 40 parts of lemon juice, ginger juice 16
Part, 28 parts of salt, 15 parts of sugar, 1 part of longan, 2 parts of dried orange peel, 5 parts of radix glycyrrhizae, 2 parts of jujube, 2 parts of cassia bark, 4 parts of capsicum, 1 part of pepper, tsaoko
2 parts, 8 parts of garlic.
3. the preparation method of seafood olive paste according to claim 1 or 2, it is characterised in that including：
The ripe olive of step 1, selection, after olive is enucleated, uses concentration to pickle 1-2 under high pressure for 30-40% salt solution
Hour, after pressure is 10-20Mpa, then use deionized water is soaked 1 hour, rinses 2-3 times and obtain olive meat；
Step 2, by condiment：Salt, sugar, longan, spirulina, dried orange peel, radix glycyrrhizae, jujube, cassia bark, capsicum, pepper, tsaoko, garlic are put down
Be divided into two parts, a copy of it condiment is well mixed grind after, flavor pack is bundled into using gauze, oyster is shelled and obtains oyster meat
After being cleaned up with sea shrimp, sea crab, conch, water and flavor pack 2 times heavy is added, after pressure cooker is cooked 1-2 hours, by oyster
Meat, sea shrimp, sea crab and conch are taken out, and obtain seafood soup, seafood soup is concentrated into the 1/4 of original volume, separated with flavor pack
Obtain soup-stock stand-by；
Step 3, sea shrimp, sea crab, conch are shelled after obtain peeled shrimp, crab meat, spiral shell meat, shrimp shell and crab shell crushed after being dried are obtained
Shell powder, addition lemon juice and ginger juice are mixed with peeled shrimp, crab meat, spiral shell meat, marine alga by shell powder, 30-60 minutes are stood, using mixer
Blend, obtain meat slurry；
Step 4, by after longan in another condiment in step 1, jujube stoning with dried orange peel, radix glycyrrhizae, cassia bark, tsaoko, pepper, peppery
Green pepper is fried, and clays into power, and garlic is blended into garlic solvent, and salt, sugar, garlic solvent, powder are mixed into tartar sauce；
Step 5, cactus deburring removed the peel, be cut into the fritter that length is less than 0.5 centimetre, scalded using boiling water, obtain cactus small
Block.
Step 6, by olive meat, cactus fritter, meat slurry, soup-stock, tartar sauce mix after, produce the seafood olive paste.
4. the preparation method of seafood olive paste according to claim 3, it is characterised in that further comprise in step 6
After middle olive meat, cactus fritter, meat slurry, soup-stock, tartar sauce mixing, it is placed in pressure to stand 1-2 under conditions of 30-50Mpa
Hour.
5. the preparation method of seafood olive paste according to claim 3, it is characterised in that further comprise：By seafood
Olive paste is sterilized, and the sterilization includes high temperature sterilization, radio sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710390325.9A CN107125709A (en) | 2017-05-27 | 2017-05-27 | A kind of seafood olive paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710390325.9A CN107125709A (en) | 2017-05-27 | 2017-05-27 | A kind of seafood olive paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107125709A true CN107125709A (en) | 2017-09-05 |
Family
ID=59734379
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710390325.9A Pending CN107125709A (en) | 2017-05-27 | 2017-05-27 | A kind of seafood olive paste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107125709A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373660A (en) * | 2017-09-06 | 2017-11-24 | 广西中医药大学 | A kind of preparation method of olive money scallop dish to go with rice, steamed buns etc |
| CN107751966A (en) * | 2017-11-27 | 2018-03-06 | 茂名市家家食品有限公司 | A kind of cumquat olive paste and preparation method thereof |
| CN107772425A (en) * | 2017-10-23 | 2018-03-09 | 安徽滁州多利食品有限公司 | A kind of preparation technology of olive dish sauce |
| CN111938062A (en) * | 2020-08-19 | 2020-11-17 | 广东海洋大学深圳研究院 | Oyster protein solid beverage rich in biological zinc and preparation method thereof |
| CN116210882A (en) * | 2023-02-27 | 2023-06-06 | 江苏恒顺醋业股份有限公司 | Seafood flavor sauce and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202418A (en) * | 2013-04-18 | 2013-07-17 | 杨防 | Olive paste and preparation technology thereof |
| CN103238823A (en) * | 2013-05-28 | 2013-08-14 | 海南双健生物科技有限公司 | Olive chill sauce and preparation method thereof |
| CN104012938A (en) * | 2014-05-29 | 2014-09-03 | 邰金玉 | Seafood flavor sauce and preparation method thereof |
| CN105661417A (en) * | 2016-01-15 | 2016-06-15 | 广西北部湾珠乡橄榄食品有限公司 | Olive pulp and preserving method thereof |
| CN105942470A (en) * | 2016-06-02 | 2016-09-21 | 莆田市海扬食品有限公司 | Abalone sauce and preparation method thereof |
-
2017
- 2017-05-27 CN CN201710390325.9A patent/CN107125709A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202418A (en) * | 2013-04-18 | 2013-07-17 | 杨防 | Olive paste and preparation technology thereof |
| CN103238823A (en) * | 2013-05-28 | 2013-08-14 | 海南双健生物科技有限公司 | Olive chill sauce and preparation method thereof |
| CN104012938A (en) * | 2014-05-29 | 2014-09-03 | 邰金玉 | Seafood flavor sauce and preparation method thereof |
| CN105661417A (en) * | 2016-01-15 | 2016-06-15 | 广西北部湾珠乡橄榄食品有限公司 | Olive pulp and preserving method thereof |
| CN105942470A (en) * | 2016-06-02 | 2016-09-21 | 莆田市海扬食品有限公司 | Abalone sauce and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373660A (en) * | 2017-09-06 | 2017-11-24 | 广西中医药大学 | A kind of preparation method of olive money scallop dish to go with rice, steamed buns etc |
| CN107772425A (en) * | 2017-10-23 | 2018-03-09 | 安徽滁州多利食品有限公司 | A kind of preparation technology of olive dish sauce |
| CN107751966A (en) * | 2017-11-27 | 2018-03-06 | 茂名市家家食品有限公司 | A kind of cumquat olive paste and preparation method thereof |
| CN111938062A (en) * | 2020-08-19 | 2020-11-17 | 广东海洋大学深圳研究院 | Oyster protein solid beverage rich in biological zinc and preparation method thereof |
| CN116210882A (en) * | 2023-02-27 | 2023-06-06 | 江苏恒顺醋业股份有限公司 | Seafood flavor sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005485B (en) | Method for processing bepig trotter and bepig trotter | |
| CN101756283B (en) | Chinese sausage containing dietary fibers and fish meat and production method thereof | |
| CN107125709A (en) | A kind of seafood olive paste and preparation method thereof | |
| CN104872662B (en) | Health tender beef sauce and producing method thereof | |
| CN102228225B (en) | Abalone and dried scallop sauce, and preparation method thereof | |
| CN103519241A (en) | Processing technology for fish fillet can | |
| CN102144794A (en) | Fish stuffing in soup | |
| CN102370156A (en) | Fish skin collagen sauce and preparation method thereof | |
| CN105815694A (en) | Formula and processing technology for can of braised hairtail in soy sauce | |
| CN107125542A (en) | A kind of olive jam and preparation method thereof | |
| KR101901155B1 (en) | Method for manufacturing apple eel soup and apple eel soup manufactured thereby | |
| KR20130046635A (en) | Pyeonyuk comprising pig skin containing high-content collagen and manufacturing process for the same | |
| CN106901230A (en) | A kind of preparation method of drifting fragrance sauce mutton | |
| CN105876840A (en) | Spleen strengthening sweet potato stuffed chicken meat balls and preparation method thereof | |
| CN103330099A (en) | Health-care bean curd boiled-dumpling and preparation method thereof | |
| CN103404888A (en) | Longan meat ball and preparation method thereof | |
| CN105558992A (en) | Aquatic product processing bittern formula, making method and application of aquatic product processing bittern formula in liquor-preserved crabs | |
| CN103230030B (en) | Cholla stem-containing ham and preparation method thereof | |
| KR20200117517A (en) | Seaweed sundae and manufacturing method of the same that | |
| KR20200058098A (en) | Manufacturing method of abalone boiled in soy | |
| KR101194142B1 (en) | Maturing method for abalone using the abalone broth and soybean paste composition | |
| CN104585723A (en) | Fermented blank bean-flavour lean meat sauce and preparation method thereof | |
| CN103431438A (en) | Corn sausage and processing method thereof | |
| KR20040060880A (en) | a dressing materies sauce for roast and three-ply meat cooking method | |
| KR20090050464A (en) | Mulberry leaves kimchi and method of manufacturing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170905 |