CN107136436A - Cured meat and fish are smoked by main component of seafood - Google Patents
Cured meat and fish are smoked by main component of seafood Download PDFInfo
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- CN107136436A CN107136436A CN201610996143.1A CN201610996143A CN107136436A CN 107136436 A CN107136436 A CN 107136436A CN 201610996143 A CN201610996143 A CN 201610996143A CN 107136436 A CN107136436 A CN 107136436A
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Abstract
This disclosure of the invention is a kind of by main component of seafood to smoke cured meat and fish, is related to food processing field.The present invention is intended to provide a kind of smoke cured meat and fish by main component of seafood, to reach this purpose, this invention is calculated by weight proportion, is mainly contained：5 ~ 22 parts of sea-tangle, 15 ~ 44 parts of sea shrimp, except 9 ~ 13 parts of the spices such as perverse 55 ~ 88 parts of shark meat, 13 ~ 21 parts of seaweed, 43 ~ 67 parts of sea crab meat, 13 ~ 24 parts of full thin pork, 13 ~ 22 parts of ginger-scallion-garlic, anise, appropriate height rice wine, appropriate sucrose, be made of the mode of fire-cureing, its way is identical with cured meat and fish are commonly smoked.The benefit that it is unique that the present invention has good taste.
Description
Technical field
The present invention relates to food processing field, specifically a kind of cured meat and fish.
Background technology
Existing cured meat and fish are more using pork as main component, have no the cured meat and fish using seafood as main component.
The content of the invention
By main component of seafood cured meat and fish are smoked it is an object of the invention to provide a kind of, to reach this purpose, this invention
Scheme be：
A kind of to smoke cured meat and fish by main component of seafood, its technical characteristic is,
Calculate, mainly contain by weight proportion：
Sea-tangle 5 ~ ~ ~ ~ 22 parts,
Sea shrimp 15 ~ ~ ~ ~ 44 parts,
Except perverse shark meat 55 ~ ~ ~ ~ 88 parts,
Seaweed 13 ~ ~ ~ ~ 21 parts,
Sea crab meat 43 ~ ~ ~ ~ 67 parts,
Full thin pork 13 ~ ~ ~ ~ 24 parts,
Ginger-scallion-garlic 13 ~ ~ ~ ~ 22 parts,
The spices such as anise 9 ~ ~ ~ ~ 13 parts,
Height rice wine is appropriate,
Appropriate sucrose,
It is made of the mode of fire-cureing, its way is identical with cured meat and fish are commonly smoked.
According to smoking cured meat and fish by main component of seafood described in claim 1, its technical characteristic is,
Calculate, mainly contain by weight proportion：
13 parts of sea-tangle,
43 parts of sea shrimp,
Except perverse 67 parts of shark meat,
18 parts of seaweed,
54 parts of sea crab meat,
Complete 18 parts of thin pork,
16 parts of ginger-scallion-garlic,
10 parts of the spices such as anise,
Height rice wine is appropriate,
Appropriate sucrose,
It is made of the mode of fire-cureing, its way is identical with cured meat and fish are commonly smoked.
According to smoking cured meat and fish by main component of seafood described in claim 1, its technical characteristic is,
Calculate, mainly contain by weight proportion：
17 parts of sea-tangle,
19 parts of sea shrimp,
Except perverse 65 parts of shark meat,
15 parts of seaweed,
57 parts of sea crab meat,
Complete 17 parts of thin pork,
21 parts of ginger-scallion-garlic,
11 parts of the spices such as anise,
Height rice wine is appropriate,
Appropriate sucrose,
It is made of the mode of fire-cureing, its way is identical with cured meat and fish are commonly smoked.
According to smoking cured meat and fish by main component of seafood described in claim 1, its technical characteristic is,
Calculate, mainly contain by weight proportion：
20 parts of sea-tangle,
42 parts of sea shrimp,
Except perverse 76 parts of shark meat,
20 parts of seaweed,
60 parts of sea crab meat,
Complete 20 parts of thin pork,
20 parts of ginger-scallion-garlic,
12 parts of the spices such as anise,
Height rice wine is appropriate,
Appropriate sucrose,
It is made of the mode of fire-cureing, its way is identical with cured meat and fish are commonly smoked.
According to smoking cured meat and fish by main component of seafood described in claim 1, its technical characteristic is,
Calculate, mainly contain by weight proportion：
16 parts of sea-tangle,
34 parts of sea shrimp,
Except perverse 67 parts of shark meat,
16 parts of seaweed,
54 parts of sea crab meat,
Complete 22 parts of thin pork,
16 parts of ginger-scallion-garlic,
11 parts of the spices such as anise,
Height rice wine is appropriate,
Appropriate sucrose,
It is made of the mode of fire-cureing, its way is identical with cured meat and fish are commonly smoked.
This invention is with the unique benefit of taste.
Embodiment
Embodiment one
The present embodiment be it is a kind of smoke cured meat and fish by main component of seafood, its technical characteristic is,
Calculate, mainly contain by weight proportion：
13 parts of sea-tangle,
43 parts of sea shrimp,
Except perverse 67 parts of shark meat,
18 parts of seaweed,
54 parts of sea crab meat,
Complete 18 parts of thin pork,
16 parts of ginger-scallion-garlic,
10 parts of the spices such as anise,
Height rice wine is appropriate,
Appropriate sucrose,
It is made of the mode of fire-cureing, its way is identical with cured meat and fish are commonly smoked.
Embodiment two
The present embodiment be it is a kind of smoke cured meat and fish by main component of seafood, its technical characteristic is,
Calculate, mainly contain by weight proportion：
17 parts of sea-tangle,
19 parts of sea shrimp,
Except perverse 65 parts of shark meat,
15 parts of seaweed,
57 parts of sea crab meat,
Complete 17 parts of thin pork,
21 parts of ginger-scallion-garlic,
11 parts of the spices such as anise,
Height rice wine is appropriate,
Appropriate sucrose,
It is made of the mode of fire-cureing, its way is identical with cured meat and fish are commonly smoked.
Embodiment three
The present embodiment be it is a kind of smoke cured meat and fish by main component of seafood, its technical characteristic is,
Calculate, mainly contain by weight proportion：
20 parts of sea-tangle,
42 parts of sea shrimp,
Except perverse 76 parts of shark meat,
20 parts of seaweed,
60 parts of sea crab meat,
Complete 20 parts of thin pork,
20 parts of ginger-scallion-garlic,
12 parts of the spices such as anise,
Height rice wine is appropriate,
Appropriate sucrose,
It is made of the mode of fire-cureing, its way is identical with cured meat and fish are commonly smoked.
Example IV
The present embodiment be it is a kind of smoke cured meat and fish by main component of seafood, its technical characteristic is,
Calculate, mainly contain by weight proportion：
16 parts of sea-tangle,
34 parts of sea shrimp,
Except perverse 67 parts of shark meat,
16 parts of seaweed,
54 parts of sea crab meat,
Complete 22 parts of thin pork,
16 parts of ginger-scallion-garlic,
11 parts of the spices such as anise,
Height rice wine is appropriate,
Appropriate sucrose,
It is made of the mode of fire-cureing, its way is identical with cured meat and fish are commonly smoked.
Claims (5)
1. a kind of smoke cured meat and fish by main component of seafood, its technical characteristic is,
Calculate, mainly contain by weight proportion：
Sea-tangle 5 ~ ~ ~ ~ 22 parts,
Sea shrimp 15 ~ ~ ~ ~ 44 parts,
Except perverse shark meat 55 ~ ~ ~ ~ 88 parts,
Seaweed 13 ~ ~ ~ ~ 21 parts,
Sea crab meat 43 ~ ~ ~ ~ 67 parts,
Full thin pork 13 ~ ~ ~ ~ 24 parts,
Ginger-scallion-garlic 13 ~ ~ ~ ~ 22 parts,
The spices such as anise 9 ~ ~ ~ ~ 13 parts,
Height rice wine is appropriate,
Appropriate sucrose,
It is made of the mode of fire-cureing, its way is identical with cured meat and fish are commonly smoked.
2. according to smoking cured meat and fish by main component of seafood described in claim 1, its technical characteristic is,
Calculate, mainly contain by weight proportion：
13 parts of sea-tangle,
43 parts of sea shrimp,
Except perverse 67 parts of shark meat,
18 parts of seaweed,
54 parts of sea crab meat,
Complete 18 parts of thin pork,
16 parts of ginger-scallion-garlic,
10 parts of the spices such as anise,
Height rice wine is appropriate,
Appropriate sucrose,
It is made of the mode of fire-cureing, its way is identical with cured meat and fish are commonly smoked.
3. according to smoking cured meat and fish by main component of seafood described in claim 1, its technical characteristic is,
Calculate, mainly contain by weight proportion：
17 parts of sea-tangle,
19 parts of sea shrimp,
Except perverse 65 parts of shark meat,
15 parts of seaweed,
57 parts of sea crab meat,
Complete 17 parts of thin pork,
21 parts of ginger-scallion-garlic,
11 parts of the spices such as anise,
Height rice wine is appropriate,
Appropriate sucrose,
It is made of the mode of fire-cureing, its way is identical with cured meat and fish are commonly smoked.
4. according to smoking cured meat and fish by main component of seafood described in claim 1, its technical characteristic is,
Calculate, mainly contain by weight proportion：
20 parts of sea-tangle,
42 parts of sea shrimp,
Except perverse 76 parts of shark meat,
20 parts of seaweed,
60 parts of sea crab meat,
Complete 20 parts of thin pork,
20 parts of ginger-scallion-garlic,
12 parts of the spices such as anise,
Height rice wine is appropriate,
Appropriate sucrose,
It is made of the mode of fire-cureing, its way is identical with cured meat and fish are commonly smoked.
5. according to smoking cured meat and fish by main component of seafood described in claim 1, its technical characteristic is,
Calculate, mainly contain by weight proportion：
16 parts of sea-tangle,
34 parts of sea shrimp,
Except perverse 67 parts of shark meat,
16 parts of seaweed,
54 parts of sea crab meat,
Complete 22 parts of thin pork,
16 parts of ginger-scallion-garlic,
11 parts of the spices such as anise,
Height rice wine is appropriate,
Appropriate sucrose,
It is made of the mode of fire-cureing, its way is identical with cured meat and fish are commonly smoked.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610996143.1A CN107136436A (en) | 2016-11-12 | 2016-11-12 | Cured meat and fish are smoked by main component of seafood |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610996143.1A CN107136436A (en) | 2016-11-12 | 2016-11-12 | Cured meat and fish are smoked by main component of seafood |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107136436A true CN107136436A (en) | 2017-09-08 |
Family
ID=59783228
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610996143.1A Withdrawn CN107136436A (en) | 2016-11-12 | 2016-11-12 | Cured meat and fish are smoked by main component of seafood |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107136436A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5955172A (en) * | 1982-09-22 | 1984-03-30 | Yamagataya Noriten:Kk | Preparation of processed food using alga as raw material |
| JPH08154599A (en) * | 1994-12-06 | 1996-06-18 | Ajinomoto Co Inc | Paste containing furcellaran and used for food, its production and food containing the same |
| CN103054086A (en) * | 2013-02-05 | 2013-04-24 | 武杰 | Method for making instant fumigated clam |
| CN105146484A (en) * | 2015-09-09 | 2015-12-16 | 张美丽 | Seasoning sauce for seafood instant noodles |
-
2016
- 2016-11-12 CN CN201610996143.1A patent/CN107136436A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5955172A (en) * | 1982-09-22 | 1984-03-30 | Yamagataya Noriten:Kk | Preparation of processed food using alga as raw material |
| JPH08154599A (en) * | 1994-12-06 | 1996-06-18 | Ajinomoto Co Inc | Paste containing furcellaran and used for food, its production and food containing the same |
| CN103054086A (en) * | 2013-02-05 | 2013-04-24 | 武杰 | Method for making instant fumigated clam |
| CN105146484A (en) * | 2015-09-09 | 2015-12-16 | 张美丽 | Seasoning sauce for seafood instant noodles |
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| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170908 |
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| WW01 | Invention patent application withdrawn after publication |