CN108077807A - A kind of preparation method of spicy piddock shellfish - Google Patents
A kind of preparation method of spicy piddock shellfish Download PDFInfo
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- CN108077807A CN108077807A CN201711474386.XA CN201711474386A CN108077807A CN 108077807 A CN108077807 A CN 108077807A CN 201711474386 A CN201711474386 A CN 201711474386A CN 108077807 A CN108077807 A CN 108077807A
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- 235000015170 shellfish Nutrition 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 69
- 239000003921 oil Substances 0.000 claims abstract description 33
- 235000019198 oils Nutrition 0.000 claims abstract description 33
- 235000015067 sauces Nutrition 0.000 claims abstract description 31
- 239000000843 powder Substances 0.000 claims abstract description 30
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 24
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract description 24
- 241000604017 Lysimachia sikokiana Species 0.000 claims abstract description 24
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 24
- 239000008158 vegetable oil Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
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- 240000007594 Oryza sativa Species 0.000 claims abstract description 15
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- 244000203593 Piper nigrum Species 0.000 claims abstract description 15
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 15
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 15
- 235000009566 rice Nutrition 0.000 claims abstract description 15
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 13
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 13
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- 239000011435 rock Substances 0.000 claims abstract description 9
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 9
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 8
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 8
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 7
- 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 abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 235000013409 condiments Nutrition 0.000 claims abstract description 7
- 235000008390 olive oil Nutrition 0.000 claims abstract description 7
- 239000004006 olive oil Substances 0.000 claims abstract description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 244000056139 Brassica cretica Species 0.000 claims abstract description 6
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 6
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 6
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000010460 mustard Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 52
- 239000000463 material Substances 0.000 claims description 25
- 239000000203 mixture Substances 0.000 claims description 16
- 238000001914 filtration Methods 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 9
- 241000237502 Ostreidae Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 235000020636 oyster Nutrition 0.000 claims description 6
- 238000005057 refrigeration Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 239000001390 capsicum minimum Substances 0.000 claims description 2
- 240000007817 Olea europaea Species 0.000 claims 1
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 claims 1
- 239000002304 perfume Substances 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 11
- 235000019640 taste Nutrition 0.000 abstract description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 240000004160 Capsicum annuum Species 0.000 abstract 1
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- 241000196324 Embryophyta Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000007306 turnover Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 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 2
- 230000000694 effects Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
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- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001153532 Pholas orientalis Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000002075 anti-alcohol Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019590 thick flavour Nutrition 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L17/50—Molluscs
-
- 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
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A kind of preparation method of spicy piddock shellfish, is made of the raw material of following parts by weight：Piddock shellfish, tingle pepper powder, mustard, vegetable oil, olive oil, green pepper, fennel ball, mountain chrysanthemum juice, matrimony vine, red chilli, chickens' extract, dried orange peel juice, chicken rice dark soy sauce, edible salt, white sugar, water, white pepper powder, hot condiment of glutinous rice cake, Lysimachia sikokiana juice, Shaoxing rice wine, fragrant seed, rock sugar, oil consumption, cloves, peppery TSZ-MUI sauce；The invention product stand 12 it is small when after, the meat bright of piddock shellfish meat, meat Q bullets are tender and crisp, sauce be in pale red, aromatic flavour alcohol and, rich in taste has levels.
Description
Technical field
The present invention relates to the deep processings of bivalve shellfish aquatic food, and in particular to a kind of preparation side of spicy piddock shellfish
Method.
Background technology
The piddock shellfish of Yellow Sea, full of nutrition, protein content is high, and amino acid classes composition and ratio are reasonable；Fat
Low with cholesterol level, unrighted acid is higher, is easily absorbed by the body.Ms eats, beautifying face and moistering lotion；Man eats, strengthening the essence
Moisten dirty, Antialcoholic liver-protecting；Old man eats, improving eyesight resolving sputum, reducing blood lipid norcholesterol；Children eat, and supplement calcium, magnesium, iron, zinc etc. are a variety of
Trace element is loved by consumers.But fresh and alive piddock shellfish should not be transported and preserve for a long time, and transportation cost is higher,
So major consumers market, is also limited near the place of production.Existing piddock shellfish frozen product in the market, is mostly single-freeze, and standing time is long
, easily air-dry, and soup is few after negative catalysis, taste is not delicious enough.
The content of the invention
To adapt to the needs of hinterland market and eating piddock shellfish consumer, applicant have developed spicy piddock shellfish this
New product.
The technical solution adopted by the present invention is：
A, piddock shellfish cleaned, steam that piddock shellfish 210-215Kg is taken out after shell is spare to opening；
Mountain chrysanthemum is boiled with soft fire to the juice being obtained by filtration after 5-10 minutes with the water of 5-10 times of its weight, as mountain chrysanthemum B,
Flower juice, takes mountain chrysanthemum juice 10-12Kg spare；
Dried orange peel is boiled with soft fire to the juice being obtained by filtration after 10-20 minutes with the water of 4-6 times of its weight, as dried orange peel juice,
Take dried orange peel juice 14-18Kg spare；
Lysimachia sikokiana with the water of 3-5 times of its weight is boiled with soft fire to the juice being obtained by filtration after 5-10 minutes, as Lysimachia sikokiana juice, is taken
Lysimachia sikokiana juice 0.01-0.02Kg is spare；
C, the making of hot and numb flavour seasoning：
Take red chilli 18-25Kg spare；
1) 10-12Kg vegetable oil is poured into pot, is heated up to be put into red chilli at 60-80 DEG C, changed low baking temperature and keep oil temperature
60-80 DEG C stir-fries 2-3 minutes, takes out fried chilli after cooling, and grinds are to get to chilli oil and fried capsicum
The weight ratio of powder, the vegetable oil and chilli is 1: 0.8-1.2；
2) 10-12Kg vegetable oil is poured into pot, is heated up to be put into fragrant seed 0.2-0.3Kg, cloves 0.2- at 60-80 DEG C
0.3Kg, 0.1-0.15Kg fennel ball stir-fry 1-3 minutes and stir-fry, and obtain mixed material；
3) separately take it is remaining without fried red chilli wear into chilli powder and obtain chilli oil with step (1) mix, through mixing
Mixture is obtained after even；
4) that untapped residue 10-12Kg vegetable oil is boiled maturated oil postcooling is for use；
5) mixture, tingle pepper powder after the fried chilli powder of step (1), step (2) mixed material, the stirring evenly of (3) are taken
12-16Kg, the stand oil of step (4) and chickens' extract 4-8Kg, chicken rice dark soy sauce 16-20Kg, edible salt 20-30Kg, white sugar 20-22Kg,
Rock sugar 10-11Kg, water 600-850Kg, white pepper powder 0.2-0.3Kg, hot condiment of glutinous rice cake 0.1-0.15Kg, Shaoxing rice wine 0.5-0.8Kg, oyster
Oily 0.5-0.6Kg, olive oil 30-40Kg, mustard 15-18Kg mixings obtain mixed material boil 8 it is small when more than, and make mixed material
The 20%-30% of mixed material volume is concentrated into get to required spicy sauce；
D, by the broken 20-24Kg of green pepper obtained after the addition green pepper chopping placed in the vessel of spicy sauce and piddock shellfish, mountain chrysanthemum
Flower juice, matrimony vine 6-8Kg, dried orange peel juice, peppery TSZ-MUI sauce 0.5-0.6Kg, Lysimachia sikokiana juice are sufficiently stirred, when 5-15 DEG C of refrigeration standing 12 is small
Afterwards, product is obtained, it can the instant spicy piddock shellfish of can opening.
Step A cleans piddock shellfish, steam to shell open it is spare to piddock shellfish is taken out at once after 3-8 millimeters.
After when invention product standing 12 is small, piddock shellfish bright, meat Q bullets are tender and crisp, and sauce is in pale red, thick flavor
Strongly fragrant alcohol and, rich in taste has levels.
The method that piddock shellfish is steamed makes, and steaming to shell is crack can ensure that piddock shellfish meat is Fresh ＆ Tender in Texture, can make piddock shellfish meat
Original delicate flavour is not lost in；
It is finished product sauce wherein using peppery TSZ-MUI sauce, which can promote the fragrant spicy of product, if using it
His brand thick chilli sauce can aggravate the saline taste of product, and reduce peppery fragrance；
The vegetable oil includes the one or two or more kinds in rapeseed oil, peanut oil, salad oil.The tingle pepper powder is
Numb green pepper is worn into powdery.
The mountain chrysanthemum juice is with the juice obtained after boiling by mountain chrysanthemum, and mountain chrysanthemum is to retain piddock shellfish meat original
While fragrance, product fragrant can be promoted, makes product peppery and oiliness.The dried orange peel juice is by dried orange peel with being obtained after boiling
Juice, dried orange peel spread of pungent taste helps to keep warm, fragrant odour are longer than qi-regulating.
Octagonal, Lysimachia sikokiana can play the role of while guarantee food original taste except raw meat Titian in product.Oyster sauce and ice
Sugar can promote product color, Lysimachia sikokiana dispelling wind and eliminating dampness, promoting qi circulation and relieving pain, menstruation regulating, removing toxic substances.
Chicken rice dark soy sauce and rock sugar in dispensing can promote the color and luster of product, can be sent out if dark soy sauce product colour is used alone in load
Secretly, original taste of product is damaged, exclusive use rock sugar product color is light, while use can make product color full, glossy.
Peppery TSZ-MUI sauce can promote the fresh pungent of product, and Lysimachia sikokiana can promote the fragrance of peppery TSZ-MUI sauce.
Spicy piddock shellfish fully ensures that the characteristics of spicy piddock shellfish meat is genuine, break a seal instant, juice using exclusive formula
Fleshiness is tender, convenient and healthy, adapts to the allegro life style of modern, solves and saves the time on dining table and can enjoy day again
So delicious two fold problem.
Main advantages of the present invention use piddock shellfish as primary raw material, scientific name Pholas orientalis, belong to Liao Ningdan
Eastern terrestrial reference product, by boiling.Its spicy sauce is formed by retrofit, is a kind of dense compound flavoring of fragrance,
Aromatic flavour can make a variety of seasoned foods, human gastric juice can be stimulated to secrete after edible, whetted the appetite, and suitable with wind-dispelling
Gas, the effect of dispelling cold and removing dampness additionally add matrimony vine etc. and are beneficial to body nourishment for vitality, the spicy fresh fragrant, taste of seasoning of the invention
Strong, comfortable taste, the various mutual intermodulation of spice are also allowed to possessed invigorating the spleen, dampness elimination, the effect of digestion simultaneously.Ensureing sea
While bamboo shoot shellfish meat exclusive delicate flavour, mouthfeel is dense, and excellent in color, be it is a kind of it is full of nutrition, mellow it is delicious, mouthfeel is dense
Strongly fragrant, convenient green assistant food.
Specific embodiment
Embodiment 1
A, piddock shellfish cleaned, steam to shell and open to taking out at once after 3-8 millimeters, take piddock shellfish 210Kg spare；
Mountain chrysanthemum is boiled with soft fire to the juice being obtained by filtration after five minutes with the water of 6 times of its weight B, as mountain chrysanthemum juice,
Take mountain chrysanthemum juice 10Kg spare；
Dried orange peel with the water of 4 times of its weight is boiled with soft fire to the juice being obtained by filtration after ten minutes, as dried orange peel juice, takes dried orange peel
Juice 14Kg is spare；
Lysimachia sikokiana with the water of 3 times of its weight is boiled with soft fire to the juice being obtained by filtration after five minutes, as Lysimachia sikokiana juice, takes Lysimachia sikokiana
Juice 0.01Kg is spare；
C, the making of hot and numb flavour seasoning：Take red chilli 18Kg spare；
1) 10Kg vegetable oil is poured into pot, is heated up to be put into red chilli at 65 DEG C, changed low baking temperature and 65 DEG C of oil temperature is kept to turn over
It fries 3 minutes, takes out fried chilli after cooling, grinds are to get to chilli oil and fried chilli powder, the plant
The weight ratio of object oil and chilli is 1: 0.8；
2) 10Kg vegetable oil is poured into pot, is heated up to be put into fragrant seed 0.2Kg, cloves 0.2Kg, 0.1Kg fennel at 65 DEG C
Ball stir-fries 3 minutes and stir-fries, and obtains mixed material；
3) separately take it is remaining without fried red chilli wear into chilli powder and obtain chilli oil with step (1) mix, through mixing
Mixture is obtained after even；
4) that untapped residue 10Kg vegetable oil is boiled maturated oil postcooling is for use；
5) mixture, tingle pepper powder after the fried chilli powder of step (1), step (2) mixed material, the stirring evenly of (3) are taken
12Kg, the stand oil of step (4) and chickens' extract 4Kg, chicken rice dark soy sauce 16Kg, edible salt 20Kg, white sugar 20Kg, rock sugar 10Kg, water
600Kg, white pepper powder 0.2Kg, hot condiment of glutinous rice cake 0.1Kg, Shaoxing rice wine 0.5Kg, oyster sauce 0.5Kg, olive oil 30Kg, mustard 15Kg mixings
Mixed material boil 8 it is small when, and mixed material is made to be concentrated into the 20% of mixed material volume to get to required chilli sauce
Juice；
D, by the broken 20Kg of green pepper obtained after the addition green pepper chopping placed in the vessel of spicy sauce and piddock shellfish, mountain chrysanthemum
Juice, matrimony vine 6Kg, dried orange peel juice, peppery TSZ-MUI sauce 0.5Kg, Lysimachia sikokiana juice are sufficiently stirred, 5-10 DEG C refrigeration stand 12 it is small when after, produced
Product, can the instant spicy piddock shellfish of can opening.
The vegetable oil used in the present embodiment is peanut oil.
After when invention product standing 12 is small, piddock shellfish meat bright, meat Q bullets are tender and crisp, and sauce is in pale red, fragrance
Strong alcohol and, rich in taste has levels.
Embodiment 2
A, piddock shellfish cleaned, steam to shell and open to taking out at once after 3-8 millimeters, take piddock shellfish 212Kg spare；
Mountain chrysanthemum is boiled with soft fire to the juice being obtained by filtration after ten minutes with the water of 8 times of its weight B, as mountain chrysanthemum juice,
Take mountain chrysanthemum juice 11Kg spare；
Dried orange peel with the water of 5 times of its weight is boiled with soft fire to the juice being obtained by filtration after 15 minutes, as dried orange peel juice, takes dried orange peel
Juice 16Kg is spare；
Lysimachia sikokiana with the water of 4 times of its weight is boiled with soft fire to the juice being obtained by filtration after 8 minutes, as Lysimachia sikokiana juice, takes Lysimachia sikokiana
Juice 0.015Kg is spare；
C, the making of hot and numb flavour seasoning：Take red chilli 18-25Kg spare；
1) 11Kg vegetable oil is poured into pot, is heated up to be put into red chilli at 75 DEG C, changed low baking temperature and 75 DEG C of oil temperature is kept to turn over
It fries 2 minutes, takes out fried chilli after cooling, grinds are to get to chilli oil and fried chilli powder, the plant
The weight ratio of object oil and chilli is 1: 1；
2) 10-12Kg vegetable oil is poured into pot, be heated up to be put at 60-80 DEG C fragrant seed 0.25Kg, cloves 0.25Kg,
0.12Kg fennels ball stir-fries 2 minutes and stir-fries, and obtains mixed material；
3) separately take it is remaining without fried red chilli wear into chilli powder and obtain chilli oil with step (1) mix, through mixing
Mixture is obtained after even；
4) that untapped residue 11Kg vegetable oil is boiled maturated oil postcooling is for use；
5) mixture, tingle pepper powder after the fried chilli powder of step (1), step (2) mixed material, the stirring evenly of (3) are taken
14Kg, the stand oil of step (4) and chickens' extract 6Kg, chicken rice dark soy sauce 18Kg, edible salt 25Kg, white sugar 21Kg, rock sugar 10.5Kg, water
700Kg, white pepper powder 0.25Kg, hot condiment of glutinous rice cake 0.12Kg, Shaoxing rice wine 0.6Kg, oyster sauce 0.55Kg, olive oil 35Kg, mustard 16Kg
Mixing obtain mixed material boil 8 it is small when more than, and mixed material is made to be concentrated into the 25% of mixed material volume to get to required
Spicy sauce；
D, by the broken 22Kg of green pepper obtained after the addition green pepper chopping placed in the vessel of spicy sauce and piddock shellfish, mountain chrysanthemum
Juice, matrimony vine 7Kg, dried orange peel juice, peppery TSZ-MUI sauce 0.55Kg, Lysimachia sikokiana juice are sufficiently stirred, 6-12 DEG C refrigeration stand 18 it is small when after, produced
Product, can the instant spicy piddock shellfish of can opening.
The vegetable oil used in the present embodiment is salad oil.
Embodiment 3
A, piddock shellfish cleaned, steam to shell and open to taking out at once after 3-8 millimeters, take piddock shellfish 215Kg spare；
Mountain chrysanthemum is boiled with soft fire to the juice being obtained by filtration after 8 minutes with the water of 10 times of its weight B, as mountain chrysanthemum juice,
Take mountain chrysanthemum juice 12Kg spare；
Dried orange peel with the water of 6 times of its weight is boiled with soft fire to the juice being obtained by filtration after twenty minutes, as dried orange peel juice, takes dried orange peel
Juice 18Kg is spare；
Lysimachia sikokiana with the water of 5 times of its weight is boiled with soft fire to the juice being obtained by filtration after ten minutes, as Lysimachia sikokiana juice, takes Lysimachia sikokiana
Juice 0.02Kg is spare；
C, the making of hot and numb flavour seasoning：Take red chilli 25Kg spare；
1) 12Kg vegetable oil is poured into pot, is heated up to be put into red chilli at 80 DEG C, changed low baking temperature and 80 DEG C of oil temperature is kept to turn over
It fries 2 minutes, takes out fried chilli after cooling, grinds are to get to chilli oil and fried chilli powder, the plant
The weight ratio of object oil and chilli is 1: 1.2；
2) 12Kg vegetable oil is poured into pot, is heated up to be put into fragrant seed 0.3Kg, cloves 0.3Kg, 0.15Kg fennel at 80 DEG C
Ball stir-fries 1 minute and stir-fries, and obtains mixed material；
3) separately take it is remaining without fried red chilli wear into chilli powder and obtain chilli oil with step (1) mix, through mixing
Mixture is obtained after even；
4) that untapped residue 12Kg vegetable oil is boiled maturated oil postcooling is for use；
5) mixture, tingle pepper powder after the fried chilli powder of step (1), step (2) mixed material, the stirring evenly of (3) are taken
16Kg, the stand oil of step (4) and chickens' extract 8Kg, chicken rice dark soy sauce 20Kg, edible salt 30Kg, white sugar 22Kg, rock sugar 11Kg, water
850Kg, white pepper powder 0.3Kg, hot condiment of glutinous rice cake 0.15Kg, Shaoxing rice wine 0.8Kg, oyster sauce 0.6Kg, olive oil 40Kg, mustard 18Kg are mixed
Even mixed material boil 10 it is small when more than, and mixed material is made to be concentrated into the 30% of mixed material volume to get to required
Spicy sauce；
D, by the broken 24Kg of green pepper obtained after the addition green pepper chopping placed in the vessel of spicy sauce and piddock shellfish, mountain chrysanthemum
Juice, matrimony vine 8Kg, dried orange peel juice, peppery TSZ-MUI sauce 0.6Kg, Lysimachia sikokiana juice are sufficiently stirred, 10-15 DEG C refrigeration stand 24 it is small when after, produced
Product, can the instant spicy piddock shellfish of can opening.
The vegetable oil used in the present embodiment is rapeseed oil.
Claims (4)
1. a kind of preparation method of spicy piddock shellfish, it is characterised in that：
It is made of the raw material of following parts by weight：Piddock shellfish 210-215 parts by weight, tingle pepper powder 12-16 parts by weight, mustard 15-18 weights
Measure part, vegetable oil 30-36 parts by weight, olive oil 30-40 parts by weight, green pepper 20-24 parts by weight, fennel ball 0.1-0.15 weight
Part, mountain chrysanthemum juice 10-12 parts by weight, matrimony vine 6-8 parts by weight, red chilli 18-25 parts by weight, chickens' extract 4-8 parts by weight, dried orange peel juice
14-18 parts by weight, chicken rice dark soy sauce 16-20 parts by weight, edible salt 20-30 parts by weight, white sugar 20-22 parts by weight, water 600-850 weights
Measure part, white pepper powder 0.2-0.3 parts by weight, hot condiment of glutinous rice cake 0.1-0.15 parts by weight, Lysimachia sikokiana juice 0.01-0.02 parts by weight, Shaoxing rice wine
0.5-0.8 parts by weight, perfume seed 0.2-0.3 parts by weight, rock sugar 10-11 parts by weight, oil consumption 0.5-0.6 parts by weight, cloves 0.2-0.3
Parts by weight, peppery TSZ-MUI sauce 0.5-0.6 parts by weight；
A, piddock shellfish cleaned, steam that piddock shellfish is taken out after shell is spare to opening；
B, the juice being obtained by filtration after mountain chrysanthemum is boiled 5-10 minutes with the boiling of 5-10 times of its weight, as mountain chrysanthemum juice；
The juice being obtained by filtration after dried orange peel is boiled 10-20 minutes with the boiling of 4-6 times of its weight, as dried orange peel juice；
The juice being obtained by filtration after Lysimachia sikokiana is boiled 5-10 minutes with the boiling of 3-5 times of its weight, as Lysimachia sikokiana juice；
C, the making of hot and numb flavour seasoning：
1) 10-12 parts by weight vegetable oil is poured into pot, is heated up to be put into red chilli at 60-80 DEG C, changed low baking temperature and keep oil temperature
60-80 DEG C stir-fries 2-3 minutes, takes out fried chilli after cooling, and grinds are to get to chilli oil and fried capsicum
The weight ratio of powder, the vegetable oil and chilli is 1: 0.8-1.2；
2) 10-12 parts by weight vegetable oil is poured into pot, is heated up to be put into fragrant seed, cloves, fennel ball stir-frying 1-3 at 60-80 DEG C
Minute stir-fries, and obtains mixed material；
3) separately take it is remaining without fried red chilli wear into chilli powder and obtain chilli oil with step (1) mix, after mixing
Obtain mixture；
4) that untapped remaining vegetable oil is boiled maturated oil postcooling is for use；
5) mixture after the fried chilli powder of step (1), step (2) mixed material, the stirring evenly of (3), tingle pepper powder, step are taken
(4) stand oil and chickens' extract, chicken rice dark soy sauce, edible salt, white sugar, rock sugar, water, white pepper powder, hot condiment of glutinous rice cake, Shaoxing rice wine, oyster sauce, olive
Olive oil, mustard mixing obtain mixed material boil 8 it is small when more than, and mixed material is made to be concentrated into the 20%- of mixed material volume
30% to get to required spicy sauce；
D, by spicy sauce and piddock the shellfish broken green pepper that is obtained after green pepper chopping, mountain chrysanthemum juice, matrimony vine, old placed in the vessel of adding in
Skin juice, peppery TSZ-MUI sauce, Lysimachia sikokiana juice are sufficiently stirred, 5-15 DEG C refrigeration stand 12 it is small when after obtain the spicy piddock shellfish of product.
2. preparation method described in accordance with the claim 1, it is characterised in that：The vegetable oil includes rapeseed oil, peanut oil, color
Draw the one or two or more kinds in oil.
3. preparation method described in accordance with the claim 1, it is characterised in that：Step A cleans piddock shellfish, steams to shell and opens to 3-
It is spare that piddock shellfish is taken out after 8 millimeters at once.
4. preparation method described in accordance with the claim 1, it is characterised in that：When 5-15 DEG C of refrigeration standing 12-48 is small in step D.
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| CN101611896A (en) * | 2009-07-31 | 2009-12-30 | 大连海琳水产食品有限公司 | The processing method of spicy scallop meat |
| CN105639503A (en) * | 2016-01-04 | 2016-06-08 | 武汉新辰食品有限公司 | Quick-frozen hot and spicy crawfishes and preparation method thereof |
| CN106135857A (en) * | 2015-04-19 | 2016-11-23 | 高嵩 | A kind of manufacture method of hot and numb flavour seasoning |
| PH22017000375U1 (en) * | 2017-07-10 | 2017-09-18 | Northern Negros State College Science & Tech | A composition of ready to serve hot and spicy scallop (aequipecten spp.) shellfish meat with herbal blend |
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| CN101611896A (en) * | 2009-07-31 | 2009-12-30 | 大连海琳水产食品有限公司 | The processing method of spicy scallop meat |
| CN106135857A (en) * | 2015-04-19 | 2016-11-23 | 高嵩 | A kind of manufacture method of hot and numb flavour seasoning |
| CN105639503A (en) * | 2016-01-04 | 2016-06-08 | 武汉新辰食品有限公司 | Quick-frozen hot and spicy crawfishes and preparation method thereof |
| PH22017000375U1 (en) * | 2017-07-10 | 2017-09-18 | Northern Negros State College Science & Tech | A composition of ready to serve hot and spicy scallop (aequipecten spp.) shellfish meat with herbal blend |
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