CN107397154A - A kind of preparation method of the sweet peppery peppery bar of sootiness of the fresh shrimp of radix glycyrrhizae - Google Patents
A kind of preparation method of the sweet peppery peppery bar of sootiness of the fresh shrimp of radix glycyrrhizae Download PDFInfo
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- CN107397154A CN107397154A CN201710734948.3A CN201710734948A CN107397154A CN 107397154 A CN107397154 A CN 107397154A CN 201710734948 A CN201710734948 A CN 201710734948A CN 107397154 A CN107397154 A CN 107397154A
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- 241000238557 Decapoda Species 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 14
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 10
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 10
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 8
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 6
- 241001474374 Blennius Species 0.000 claims abstract description 5
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- 238000001816 cooling Methods 0.000 claims description 7
- 244000068988 Glycine max Species 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 claims description 3
- 235000003097 Artemisia absinthium Nutrition 0.000 claims description 3
- 240000001851 Artemisia dracunculus Species 0.000 claims description 3
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 claims description 3
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims description 3
- 244000304337 Cuminum cyminum Species 0.000 claims description 3
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000008157 edible vegetable oil Substances 0.000 claims description 3
- 235000019990 fruit wine Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
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- 239000011734 sodium Substances 0.000 claims description 3
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- 239000000463 material Substances 0.000 abstract description 6
- 235000005979 Citrus limon Nutrition 0.000 abstract description 5
- 244000131522 Citrus pyriformis Species 0.000 abstract description 5
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- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 239000000779 smoke Substances 0.000 abstract description 3
- 240000004670 Glycyrrhiza echinata Species 0.000 abstract description 2
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract description 2
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract description 2
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract description 2
- 235000013409 condiments Nutrition 0.000 abstract description 2
- 229940010454 licorice Drugs 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 4
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- 238000004332 deodorization Methods 0.000 description 2
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- 238000005516 engineering process Methods 0.000 description 2
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- 239000003921 oil Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- -1 through sorting Substances 0.000 description 2
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- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000202807 Glycyrrhiza Species 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- MLYSYIWLARMYPO-UHFFFAOYSA-N [P].[Ca].[Fe] Chemical compound [P].[Ca].[Fe] MLYSYIWLARMYPO-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- VQLYBLABXAHUDN-UHFFFAOYSA-N bis(4-fluorophenyl)-methyl-(1,2,4-triazol-1-ylmethyl)silane;methyl n-(1h-benzimidazol-2-yl)carbamate Chemical compound C1=CC=C2NC(NC(=O)OC)=NC2=C1.C=1C=C(F)C=CC=1[Si](C=1C=CC(F)=CC=1)(C)CN1C=NC=N1 VQLYBLABXAHUDN-UHFFFAOYSA-N 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000019504 cigarettes Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- LTINPJMVDKPJJI-UHFFFAOYSA-N iodinated glycerol Chemical compound CC(I)C1OCC(CO)O1 LTINPJMVDKPJJI-UHFFFAOYSA-N 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
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- 244000144972 livestock Species 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000000126 substance 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of preparation method of the sweet peppery peppery bar of sootiness of the fresh shrimp of radix glycyrrhizae, decoction liquor addition licorice powder will be boiled into concentration after capsicum, Chinese prickly ash, seaweed crushing decoction filtering, other condiment etc. are added afterwards carries out decoction stirring, fresh shrimp after processing is added thereto to blend after being soaked and boiled together with flavouring liquid, the materials such as soy meal are added to be uniformly mixed, be kneaded into extrusion forming after dough, carried out after the brush oil of surface sootiness both the sweet peppery peppery bar of sootiness of the fresh shrimp of radix glycyrrhizae.The peppery bar of sootiness prepared by the present invention possesses the sweetness of radix glycyrrhizae, the lemon of lemon grass (Cymbopogon citratus), fresh, and the smoke of fruit tree of fresh shrimp, nutritious, has the unique taste, long shelf-life.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation side of the sweet peppery peppery bar of sootiness of the fresh shrimp of radix glycyrrhizae
Method.
Background technology
Radix glycyrrhizae is pulse family Glycyrrhiza perennial herb or undershrub, and light is according to the sufficient, life that rainfall is less, day and night temperature is big
State condition, it is one of Chinese desert and Semi-desert Area superior resources plant.Radix glycyrrhizae is bulk medicinal materials simply, has tonifying spleen benefit
Gas, it is clearing heat and detoxicating, moisten the lung and relieve the cough, coordinating the drug actions of a prescription the effect of, be known as the title of " ten medicines nine grass ", " no grass not medicine ", and food, cigarette
The raw material of the multi industries such as grass, daily-use chemical industry, livestock-raising.
Sootiness product refers to using livestock meat as raw material, through sorting, finishing, seasons, pickles (or not pickling), shaping, passes through
A kind of prepared food for the instant bagged that the techniques such as thermal ripening, cooling, packaging make.Sootiness meat products wide-scale distribution is in the world
Various regions, it obtains liking for people with sootiness special flavor, critical role is occupied in traditional meat.Bacon combinations color and lustre
It is attractive in appearance, flavor is tempting, its smoking process have the function that it is antibacterial, extend the shelf life, be traditional meat processing major way,
There is wide market all over the world.With the development of technique of refrigeration, sootiness is inessential as the means of hoard, and it is more important
Effect be improve meat color and luster and improve meat flavor.
Soybean is rich in the abundant nutriment such as vegetable protein, isoflavones and calcium iron phosphorus.It is simultaneously fine containing meals
Dimension, and cholesterol is free of, it is " meat of Tanaka " by generally praise, makes the entitled function fine flour bulking machine of machine of peppery bar, it is former
Reason be by machine inside high speed rotation part in case of high pressures by its moment by the maturing product that changes, by difference
Mould (peppery bar mould or peppery die) put into head nut, it is possible to making different Flour product, (peppery bar is peppery
Piece).The curing product that will be made, plus seasonings such as chilli oil, edible salt, monosodium glutamate, spices, real peppery bar and peppery just do
Cheng Liao.
The content of the invention
The present invention provides a kind of preparation method of the sweet peppery peppery bar of sootiness of the fresh shrimp of radix glycyrrhizae, the peppery bar tool of sootiness prepared by the present invention
The sweetness of standby radix glycyrrhizae, the lemon of lemon grass (Cymbopogon citratus), fresh, and the smoke of fruit tree of fresh shrimp is nutritious, has the unique taste, guarantees the quality
Phase is grown.
The present invention is achieved by the following technical solutions：
A kind of preparation method of the sweet peppery peppery bar of sootiness of the fresh shrimp of radix glycyrrhizae, it is characterised in that comprise the following steps：
（1）The preparation of decoction liquor
5-15 parts by weight capsicum, 2-3 parts by weight Chinese prickly ash, 2-5 parts by weight seaweeds are crushed and mixed, adds 50-80 parts by weight water
Middle submergence persistently decocts 1-2 hours, filtering, and 5-15 parts by weight are polished into powder by radix glycyrrhizae adds in filtrate, boils 10-20 points
Clock, filtrate are concentrated into original 1/2, and 1-2 hours are incubated at a temperature of 30-45 DEG C, stand-by；
（2）The preparation of flavouring liquid
2-5 parts by weight of lemon grass, 1-3 parts by weight wormwoods are broken into powder and be placed in step（1）In resulting solution, 10-20 weight is added
The water of part, 1-2 hours are decocted again, add 1-5 parts by weight monosodium glutamate, 2-5 parts by weight salt, 2-3 parts by weight light soy sauce, 2-5 parts by weight
Fruit wine, it is stand-by after stirring 1-3 hours；
（3）The processing of fresh shrimp and extrusion forming
The fresh shrimp of 2-5 parts by weight is cleaned, dries, is immersed in step（2）12-24 hours in gains, soaked fresh shrimp is stirred
Broken rear and step（2）Gains add water to be boiled together, add 15-25 parts by weight of soybean powder and 10-15 parts by weight of soybean point
From albumen, after being placed in vacuum stirring at low speed 20-60 minutes, add 0.05-0.1 parts by weight sodium, 2-3 parts by weight pepper,
2-3 parts by weight cumin powders, be well mixed, be kneaded into after dough it is quiet put after, be squeezed into it is cylindric, it is stand-by；
（4）Sootiness and cooling
By step（3）After the brush last layer edible oil of gains surface, be dried in Fumigator, sootiness, cool down after curing after,
Both the described sweet peppery peppery bar of sootiness of the fresh shrimp of radix glycyrrhizae is obtained.
It is described it is quiet put to be 20-30 DEG C in temperature, 30-60 minutes are placed in sealing.
Drying temperature is 50-70 DEG C in described Fumigator, and sootiness temperature is 55-65 DEG C, and curing temperature is 80-90 DEG C,
Control time is 30-60 minutes.
Described is cooled to natural cooling at room temperature, or spray cold water is cooled down.
It is an advantage of the invention that：
Decoction liquor addition licorice powder will be boiled concentration by the present invention after capsicum, Chinese prickly ash, seaweed crushing decoction filtering, be added afterwards
Other condiment etc. carry out decoction stirring, and the fresh shrimp after processing is added thereto to blend after being soaked and cooked together with flavouring liquid
Boil, add the materials such as soy meal and be uniformly mixed, be kneaded into extrusion forming after dough, carrying out sootiness after the brush oil of surface both obtains radix glycyrrhizae
The fresh sweet peppery peppery bar of sootiness of shrimp.Concentration remains the flavor and active ingredient of material after the present invention is decocted various materials,
The uneven situation of taste that can occur when edible is avoided, lemon grass (Cymbopogon citratus) can give out a kind of natural dense when being decocted after crushing
Strongly fragrant lemon delicate fragrance, and material is easy to get, cost is cheap, can carry out deodorization, is immersed in after fresh shrimp is cleaned in flavouring liquid, deodorization effect
Fruit is good, and flavouring liquid is boiled together after immersion, reduces the dosage of flavoring, has saved cost, and sootiness causes peppery bar table
Face color depth, and there is sootiness fragrance, and can extend the shelf life.The peppery bar of sootiness prepared by the present invention possesses the sweetness of radix glycyrrhizae, lemon
The lemon of lemon grass, fresh, and the smoke of fruit tree of fresh shrimp is nutritious, has the unique taste, long shelf-life.
Embodiment
A kind of preparation method of the sweet peppery peppery bar of sootiness of the fresh shrimp of radix glycyrrhizae, it is characterised in that comprise the following steps：
（1）The preparation of decoction liquor
10 parts by weight capsicums, 2.5 parts by weight Chinese prickly ashes, 3 parts by weight seaweeds are crushed and mixed, adds in 70 parts by weight water to submerge and holds
It is continuous to decoct 1.5 hours, filtering, radix glycyrrhizae is polished into powder by 10 parts by weight and added in filtrate, is boiled 15 minutes, filtrate is concentrated into original
1/2 come, 1.5 hours are incubated at a temperature of 40 DEG C, stand-by；
（2）The preparation of flavouring liquid
3 parts by weight of lemon grass, 2 parts by weight wormwoods are broken into powder and are placed in step（1）In resulting solution, the water of 15 parts by weight is added,
Decoct 1.5 hours again, add 3 parts by weight monosodium glutamates, 3 parts by weight salt, 2.5 parts by weight light soy sauce, 3 parts by weight fruit wine, stir 2 hours
Afterwards, it is stand-by；
（3）The processing of fresh shrimp and extrusion forming
The fresh shrimp of 3 parts by weight is cleaned, dries, is immersed in step（2）36 hours in gains, by soaked fresh shrimp blend after and
Step（2）Gains add water to be boiled together, add 20 parts by weight of soybean powder and 13 parts by weight of soybean protein isolates, are placed in true
Empty stirring at low speed adds 0.08 parts by weight sodium, 2.5 parts by weight peppers, 2.5 parts by weight cumin powders, mixing after 40 minutes
Uniformly, be kneaded into after dough it is quiet put after, be squeezed into it is cylindric, it is stand-by；
（4）Sootiness and cooling
By step（3）After the brush last layer edible oil of gains surface, be dried in Fumigator, sootiness, cool down after curing after,
Both the described sweet peppery peppery bar of sootiness of the fresh shrimp of radix glycyrrhizae is obtained.
It is described it is quiet put to be 25 DEG C in temperature, sealing is placed 40 minutes.
Drying temperature is 60 DEG C in described Fumigator, and sootiness temperature is 60 DEG C, and curing temperature is 85 DEG C, and control time is
45 minutes.
Described is cooled to natural cooling at room temperature, or spray cold water is cooled down.
Claims (4)
1. a kind of preparation method of the sweet peppery peppery bar of sootiness of the fresh shrimp of radix glycyrrhizae, it is characterised in that comprise the following steps：
（1）The preparation of decoction liquor
5-15 parts by weight capsicum, 2-3 parts by weight Chinese prickly ash, 2-5 parts by weight seaweeds are crushed and mixed, adds 50-80 parts by weight water
Middle submergence persistently decocts 1-2 hours, filtering, and 5-15 parts by weight are polished into powder by radix glycyrrhizae adds in filtrate, boils 10-20 points
Clock, filtrate are concentrated into original 1/2, and 1-2 hours are incubated at a temperature of 30-45 DEG C, stand-by；
（2）The preparation of flavouring liquid
2-5 parts by weight of lemon grass, 1-3 parts by weight wormwoods are broken into powder and be placed in step（1）In resulting solution, 10-20 weight is added
The water of part, 1-2 hours are decocted again, add 1-5 parts by weight monosodium glutamate, 2-5 parts by weight salt, 2-3 parts by weight light soy sauce, 2-5 parts by weight
Fruit wine, it is stand-by after stirring 1-3 hours；
（3）The processing of fresh shrimp and extrusion forming
The fresh shrimp of 2-5 parts by weight is cleaned, dries, is immersed in step（2）12-24 hours in gains, soaked fresh shrimp is stirred
Broken rear and step（2）Gains add water to be boiled together, add 15-25 parts by weight of soybean powder and 10-15 parts by weight of soybean point
From albumen, after being placed in vacuum stirring at low speed 20-60 minutes, add 0.05-0.1 parts by weight sodium, 2-3 parts by weight pepper,
2-3 parts by weight cumin powders, be well mixed, be kneaded into after dough it is quiet put after, be squeezed into it is cylindric, it is stand-by；
Sootiness and cooling
By step（3）After the brush last layer edible oil of gains surface, be dried in Fumigator, sootiness, cool down after curing after,
Both the described sweet peppery peppery bar of sootiness of the fresh shrimp of radix glycyrrhizae is obtained.
2. the preparation method of the sweet peppery peppery bar of sootiness of the fresh shrimp of a kind of radix glycyrrhizae according to claim 1, it is characterised in that described
It is quiet put to be 20-30 DEG C in temperature, sealing place 30-60 minutes.
3. the preparation method of the sweet peppery peppery bar of sootiness of the fresh shrimp of a kind of radix glycyrrhizae according to claim 1, it is characterised in that described
Fumigator in drying temperature be 50-70 DEG C, sootiness temperature be 55-65 DEG C, curing temperature be 80-90 DEG C, control time 30-
60 minutes.
4. the preparation method of the sweet peppery peppery bar of sootiness of the fresh shrimp of a kind of radix glycyrrhizae according to claim 1, it is characterised in that described
Be cooled to natural cooling at room temperature, or spray cold water is cooled down.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710734948.3A CN107397154A (en) | 2017-08-24 | 2017-08-24 | A kind of preparation method of the sweet peppery peppery bar of sootiness of the fresh shrimp of radix glycyrrhizae |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710734948.3A CN107397154A (en) | 2017-08-24 | 2017-08-24 | A kind of preparation method of the sweet peppery peppery bar of sootiness of the fresh shrimp of radix glycyrrhizae |
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| Publication Number | Publication Date |
|---|---|
| CN107397154A true CN107397154A (en) | 2017-11-28 |
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|---|---|---|---|
| CN201710734948.3A Pending CN107397154A (en) | 2017-08-24 | 2017-08-24 | A kind of preparation method of the sweet peppery peppery bar of sootiness of the fresh shrimp of radix glycyrrhizae |
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| Country | Link |
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| CN (1) | CN107397154A (en) |
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