CN108378337A - A kind of seasoning and method for making spicy seafood - Google Patents
A kind of seasoning and method for making spicy seafood Download PDFInfo
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- CN108378337A CN108378337A CN201810160701.XA CN201810160701A CN108378337A CN 108378337 A CN108378337 A CN 108378337A CN 201810160701 A CN201810160701 A CN 201810160701A CN 108378337 A CN108378337 A CN 108378337A
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- 238000000034 method Methods 0.000 title claims abstract description 17
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- 150000002338 glycosides Chemical class 0.000 description 1
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
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- 235000001510 limonene Nutrition 0.000 description 1
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- 241000238565 lobster Species 0.000 description 1
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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
-
- 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
-
- 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
- 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
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)
- Botany (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of seasoning and method for making spicy seafood, seasoning is made of the substance of following mass parts：50 60 parts of Chinese prickly ash, 30 40 parts of capsicum, 10 20 parts of nutmeg, 10 15 parts of perilla leaf, 10 15 parts of Chinese cassia tree, 58 parts of cloves, 58 parts of fennel seeds, 15 20 parts of orange peel, 10 15 parts of moutan bark, 58 parts of fructus amomi, 10 15 parts of ginger, 10 12 parts of shallot, 5 10 parts of salt, 35 parts of white sugar, 10 20 parts of soy sauce, 58 parts of cooking wine, 6 10 parts of sodium glutamate, 35 parts of vinegar, 5 10 parts of olive oil, 5 10 parts of oil consumption.The present invention not only contributes to be promoted the whole mouthfeel of seasoning, and it can QI invigorating nourishing, regulating qi-flowing for harmonizing stomach, warming kidney and enhancing yang, to avoid causing the diseases such as human body taste are lacked of proper care, the stagnation of the circulation of vital energy does not disappear because of the spicy food of excessive amount, make people that there is good food therapy health effect while meeting the desire for good food.
Description
Technical field
The present invention relates to a kind of seasoning and method more particularly to a kind of seasoning and sides for making spicy seafood
Method.
Background technology
Seafood is also known as sea food, refers to the cooking being made using marine animal, including fish, shrimps, shellfish etc..Seafood
Not only delicious flavour, and being liked by people containing abundant nutritional ingredient, it is abundant protein, low cholesterol, various
Trace element, it is more superior to the nutrition of people and health compared with meat.More there are many seafoods, including raw oyster, lobster, sea
Courage, sea cucumber, fish-egg, shrimp ovum etc. have the effect of establishing-Yang, strong essence because rich in nutrients such as zinc, protein.
It says in the narrow sense, only fresh sea food could be known as seafood, but a large amount of thin due to containing in fresh marine products
Bacterium and toxin, resting period slightly length is easy for rotting, therefore has not easily-storied defect.Spicy seafood is to pass through pickling
A seafood processed food that method is formed, not only delicious flavour, fiber crops are refreshing palatable, but also when can significantly extend the preservation of seafood
Between, therefore just receive liking extensively for people once releasing.Although spicy seafood product is being released on the market, because
The difference of the seasoning used causes the taste of product, the mouthfeel good and the bad to differ, and therefore, is badly in need of exploitation one kind and being not only suitable for industrial life
Production is suitable for the Novel spices of the spicy seafood of oneself processing and fabricating of ordinary consumption group again.
Invention content
In order to solve the shortcoming present in above-mentioned technology, the present invention provides a kind of tune for making spicy seafood
Taste substance and method.
In order to solve the above technical problems, the technical solution adopted by the present invention is：A kind of tune for making spicy seafood
Taste substance is made of the substance of following mass parts：
A kind of preparation method for making the seasoning of spicy seafood is as follows：
Step 1: by mass parts weigh 50-60 parts of Chinese prickly ash, 30-40 parts of capsicum, 10-20 parts of nutmeg, 10-15 parts of perilla leaf,
10-15 parts of Chinese cassia tree, 5-8 parts of cloves, 5-8 parts of fennel seeds, 15-20 parts of orange peel, 10-15 parts of moutan bark, 5-8 parts of fructus amomi, after mixing
With 1-3 hour of ultraviolet ray sterilization bactericidal, then smashes and grind to the powder；In above-mentioned formula, Chinese prickly ash carries fiber crops, capsicum carries peppery, and Pork and beans
It is cool to be not only used as Chinese medicine but also seasoning can be used as, there is the effect of middle benefit gas promoting the circulation of qi, relieving diarrhea with astringents, human body can be neutralized because peppery
Deficiency-cold in spleen and stomach, the abdominal distention that green pepper amount is practical excessive and causes；Perilla leaf has relieving exterior syndrome and dispelling cold, the function of relieving QI stagnancy in the stomach, Chinese normal
For Chinese medicine, it is chiefly used in arranging in Japan, is especially essential accompaniment when eating seafood class product, long-term consumption is controlled
Treat the effect of coronary heart disease and hyperlipidemia.
Chinese cassia tree has sweet tea pungent, can not only enrich the mouthfeel of product, but also full of nutrition, has very strong health care work(
Effect；With fragrance and Chinese medicine is used as, the former has effects that inverse middle benefit gas drop, eliminating cold to stop pain, warming kidney and enhancing yang for cloves and fennel seeds, after
Person has effects that eliminating cold to stop pain, regulating qi-flowing for harmonizing stomach.Contain abundant limonene, α-thujene, firpene, laurene, pungent in orange peel
The multiple nutritional components such as aldehyde, linalool, citronellal, hesperidine, can dissipate can rush down, and warm can mend, can go stagnant gas, push away Chen Zhixin, have
There is anti-inflammatory, sterilization, cold-dispelling, sleeping, calms the nerves, goes the effect of peculiar smell.
Moutan bark has clearing heat and cooling blood, activates blood circulation and disperses blood clots, reducing the asthenic fever and other effects, contained paeonol and its glycoside in addition
Ingredient has anti-inflammatory effect；The methanolic extract of moutan bark has inhibition Platelet；Paeonol has calm, cooling, antipyretic, town
Bitterly, central inhibitory actions such as spasmolysis and the effects that antiatherosclerosis, diuresis, antiulcer.Fructus amomi can control the taste stagnation of the circulation of vital energy, place food
Do not disappear, abdominal pain swollen ruffian, dysphagic vomiting, it is cold rush down cold dysentery, when as seasoning Baoshang can fragrant row dissipate, have liter, nourishing row in drop
Gas.
Step 2: the above-mentioned composition smashed after grinding to the powder is put into Stainless Steel pot, the pure water of 10 times of quality is added,
Small fire decocts 30 minutes again after boiling, so that the abundant solution pervasion of nutritional ingredient in each substance is in water；
Step 3: placing into 10-15 parts of ginger, 10-12 parts of shallot, continue to decoct 10-15 minutes；
Step 4: placing into 5-10 parts of salt, 3-5 parts of white sugar, 10-20 parts of soy sauce, 5-8 parts of cooking wine, continue to decoct 5 points
Clock；
Step 5: closing fire after decocting, it is put into 6-10 parts of sodium glutamate, 3-5 parts of vinegar, 5-10 parts of olive oil, oil consumption 5-
It 10 parts, stirs 2-3 minutes, keeps the fragrance of decoction liquor stronger；
Step 6: after the composition that step 5 obtains is cooled naturally, fine-structure mesh filtering is carried out, removal bits take filter liquor standby
With completing the preparation of seasoning.
A method of spicy seafood being made using above-mentioned seasoning, the specific steps are：
A, the seafood after cleaning is taken, is 1 according to seafood and filter liquor:3 mass ratio is matched, and rustless steel container is put into
In, so that seafood is impregnated in filter liquor 2-3 hours, decoction 3-10 minutes of then opening fire just has been cooked with seafood as degree；
B, according to step a by seafood it is cooked after, while hot eat or be packed into Bottle ＆ Can sealing after quick-frozen preservation.
On the one hand the present invention is conducive to the whole mouth for promoting seasoning by adding kinds of traditional Chinese medicines formula in seasoning
Sense, on the other hand can QI invigorating nourishing, regulating qi-flowing for harmonizing stomach, warming kidney and enhancing yang, to avoid causing human body because of the spicy food of excessive amount
The diseases such as taste are lacked of proper care, the stagnation of the circulation of vital energy does not disappear make people have good food therapy health effect while meeting the desire for good food；In addition,
Seasoning delicate flavour produced by the invention is strong, in good taste, easy to operate, is especially suitable for each large, medium and small class processing factory and carries out scale metaplasia
Production.
Specific implementation mode
The present invention will be further described in detail with reference to the specific embodiments.
A kind of seasoning for making spicy seafood is made of the substance of following mass parts：
A kind of preparation method for making the seasoning of spicy seafood is as follows：
Step 1: by mass parts weigh 50-60 parts of Chinese prickly ash, 30-40 parts of capsicum, 10-20 parts of nutmeg, 10-15 parts of perilla leaf,
10-15 parts of Chinese cassia tree, 5-8 parts of cloves, 5-8 parts of fennel seeds, 15-20 parts of orange peel, 10-15 parts of moutan bark, 5-8 parts of fructus amomi, after mixing
With 1-3 hour of ultraviolet ray sterilization bactericidal, then smashes and grind to the powder；
Step 2: the above-mentioned composition smashed after grinding to the powder is put into Stainless Steel pot, the pure water of 10 times of quality is added,
Small fire decocts 30 minutes again after boiling；
Step 3: placing into 10-15 parts of ginger, 10-12 parts of shallot, continue to decoct 10-15 minutes；
Step 4: placing into 5-10 parts of salt, 3-5 parts of white sugar, 10-20 parts of soy sauce, 5-8 parts of cooking wine, continue to decoct 5 points
Clock；
Step 5: closing fire after decocting, it is put into 6-10 parts of sodium glutamate, 3-5 parts of vinegar, 5-10 parts of olive oil, oil consumption 5-
It 10 parts, stirs 2-3 minutes；
Step 6: after the composition that step 5 obtains is cooled naturally, fine-structure mesh filtering is carried out, removal bits take filter liquor standby
With completing the preparation of seasoning.
A method of spicy seafood being made using above-mentioned seasoning, the specific steps are：
A, the seafood after cleaning is taken, is 1 according to seafood and filter liquor:3 mass ratio is matched, and rustless steel container is put into
In, so that seafood is impregnated in filter liquor 2-3 hours, decoction 3-10 minutes of then opening fire just has been cooked with seafood as degree；
B, according to step a by seafood it is cooked after, while hot eat or be packed into Bottle ＆ Can sealing after quick-frozen preservation.
The present invention is suitble to make prawn, freshwater shrimp, sea crayfiss, climbs shrimp, conch, squid, abalone, scallop fourth, small crab, crab
The composite sea food of the snacks class seafood such as pawl, inkfish son or a variety of small seafood compositions.
Embodiment one,
A kind of seasoning for making spicy seafood is made of the substance of following mass parts：
The preparation method of above-mentioned seasoning is：
Step 1: weighing 50 parts of Chinese prickly ash, 40 parts of capsicum, 10 parts of nutmeg, 15 parts of perilla leaf, 10 parts of Chinese cassia tree, fourth by mass parts
8 parts of perfume, 5 parts of fennel, 20 parts of orange peel, 10 parts of moutan bark, 8 parts of fructus amomi use 2 hours of ultraviolet ray sterilization bactericidal, then after mixing
It smashes and grinds to the powder；
Step 2: the above-mentioned composition smashed after grinding to the powder is put into Stainless Steel pot, the pure water of 10 times of quality is added,
Small fire decocts 30 minutes again after boiling；
Step 3: placing into 10 parts of ginger, 12 parts of shallot, continue to decoct 15 minutes；
Step 4: placing into 5 parts of salt, 5 parts of white sugar, 10 parts of soy sauce, 8 parts of cooking wine, continue to decoct 5 minutes；
Step 5: closing fire after decocting, it is put into 6 parts of sodium glutamate, 5 parts of vinegar, 5 parts of olive oil, 10 parts of oil consumption, stirring 2
Minute；
Step 6: after the composition that step 5 obtains is cooled naturally, fine-structure mesh filtering is carried out, removal bits take filter liquor standby
With completing the preparation of seasoning.
A method of spicy abalone being made using above-mentioned seasoning, the specific steps are：
A, the abalone after cleaning is taken, is 1 according to abalone and filter liquor:3 mass ratio is matched, and rustless steel container is put into
In, so that abalone is impregnated in filter liquor 3 hours, decoction 3 minutes of then opening fire；
B, according to step a by abalone it is cooked after, eat while hot.
Embodiment two,
A kind of seasoning for making spicy seafood is made of the substance of following mass parts：
A kind of preparation method for making the seasoning of spicy seafood is as follows：
Step 1: weighing 60 parts of Chinese prickly ash, 30 parts of capsicum, 20 parts of nutmeg, 10 parts of perilla leaf, 15 parts of Chinese cassia tree, fourth by mass parts
5 parts of perfume, 8 parts of fennel seeds, 15 parts of orange peel, 15 parts of moutan bark, 5 parts of fructus amomi use 1 hour of ultraviolet ray sterilization bactericidal, so after mixing
After smash and grind to the powder；
Step 2: the above-mentioned composition smashed after grinding to the powder is put into Stainless Steel pot, the pure water of 10 times of quality is added,
Small fire decocts 30 minutes again after boiling；
Step 3: placing into 15 parts of ginger, 10 parts of shallot, continue to decoct 10 minutes；
Step 4: placing into 10 parts of salt, 3 parts of white sugar, 20 parts of soy sauce, 5 parts of cooking wine, continue to decoct 5 minutes；
Step 5: closing fire after decocting, it is put into 10 parts of sodium glutamate, 3 parts of vinegar, 10 parts of olive oil, 5 parts of oil consumption, stirring 3
Minute；
Step 6: after the composition that step 5 obtains is cooled naturally, fine-structure mesh filtering is carried out, removal bits take filter liquor standby
With completing the preparation of seasoning.
A method of spicy crab claw being made using above-mentioned seasoning, the specific steps are：
A, the crab claw after cleaning is taken, is 1 according to crab claw and filter liquor:3 mass ratio is matched, and rustless steel container is put into
In, so that crab claw is impregnated in filter liquor 2 hours, decoction 5 minutes of then opening fire；
B, according to step a by crab claw it is cooked after, be packed into Bottle ＆ Can sealing after quick-frozen preservation.
Embodiment three,
A kind of seasoning for making spicy seafood is made of the substance of following mass parts：
A kind of preparation method for making the seasoning of spicy seafood is as follows：
Step 1: weighing 55 parts of Chinese prickly ash, 35 parts of capsicum, 15 parts of nutmeg, 12 parts of perilla leaf, 13 parts of Chinese cassia tree, fourth by mass parts
6 parts of perfume, 7 parts of fennel seeds, 18 parts of orange peel, 13 parts of moutan bark, 7 parts of fructus amomi use 3 hours of ultraviolet ray sterilization bactericidal, so after mixing
After smash and grind to the powder；
Step 2: the above-mentioned composition smashed after grinding to the powder is put into Stainless Steel pot, the pure water of 10 times of quality is added,
Small fire decocts 30 minutes again after boiling；
Step 3: placing into 12 parts of ginger, 11 parts of shallot, continue to decoct 12 minutes；
Step 4: placing into 8 parts of salt, 4 parts of white sugar, 15 parts of soy sauce, 6 parts of cooking wine, continue to decoct 5 minutes；
Step 5: closing fire after decocting, it is put into 8 parts of sodium glutamate, 4 parts of vinegar, 7 parts of olive oil, 8 parts of oil consumption, stirs 2 points
Clock；
Step 6: after the composition that step 5 obtains is cooled naturally, fine-structure mesh filtering is carried out, removal bits take filter liquor standby
With completing the preparation of seasoning.
A method of using above-mentioned seasoning make it is spicy climb shrimp, the specific steps are：
A, it takes and climbs shrimp after cleaning, be 1 according to shrimp and filter liquor is climbed:3 mass ratio is matched, and rustless steel container is put into
In, make to climb shrimp and be impregnated in filter liquor 2 hours, decoction 10 minutes of then opening fire；
B, according to step a will climb shrimp it is cooked after, eat while hot.
Example IV,
A kind of seasoning for making spicy seafood is made of the substance of following mass parts：
A kind of preparation method for making the seasoning of spicy seafood is as follows：
Step 1: weighing 52 parts of Chinese prickly ash, 38 parts of capsicum, 17 parts of nutmeg, 14 parts of perilla leaf, 11 parts of Chinese cassia tree, fourth by mass parts
7 parts of perfume, 6 parts of fennel seeds, 16 parts of orange peel, 14 parts of moutan bark, 6 parts of fructus amomi use 2 hours of ultraviolet ray sterilization bactericidal, so after mixing
After smash and grind to the powder；
Step 2: the above-mentioned composition smashed after grinding to the powder is put into Stainless Steel pot, the pure water of 10 times of quality is added,
Small fire decocts 30 minutes again after boiling；
Step 3: placing into 13 parts of ginger, 12 parts of shallot, continue to decoct 12 minutes；
Step 4: placing into 6 parts of salt, 5 parts of white sugar, 18 parts of soy sauce, 7 parts of cooking wine, continue to decoct 5 minutes；
Step 5: closing fire after decocting, it is put into 7 parts of sodium glutamate, 5 parts of vinegar, 8 parts of olive oil, 8 parts of oil consumption, stirs 2 points
Clock；
Step 6: after the composition that step 5 obtains is cooled naturally, fine-structure mesh filtering is carried out, removal bits take filter liquor standby
With completing the preparation of seasoning.
A method of spicy conch being made using above-mentioned seasoning, the specific steps are：
A, the conch after cleaning is taken, is 1 according to conch and filter liquor:3 mass ratio is matched, and rustless steel container is put into
In, so that conch is impregnated in filter liquor 2 hours, decoction 3 minutes of then opening fire；
B, according to step a by conch it is cooked after, be packed into Bottle ＆ Can sealing after quick-frozen preservation.
Embodiment five,
A kind of seasoning for making spicy seafood is made of the substance of following mass parts：
A kind of preparation method for making the seasoning of spicy seafood is as follows：
Step 1: weighing 58 parts of Chinese prickly ash, 32 parts of capsicum, 13 parts of nutmeg, 12 parts of perilla leaf, 14 parts of Chinese cassia tree, fourth by mass parts
6 parts of perfume, 7 parts of fennel seeds, 19 parts of orange peel, 12 parts of moutan bark, 7 parts of fructus amomi use 3 hours of ultraviolet ray sterilization bactericidal, so after mixing
After smash and grind to the powder；
Step 2: the above-mentioned composition smashed after grinding to the powder is put into Stainless Steel pot, the pure water of 10 times of quality is added,
Small fire decocts 30 minutes again after boiling；
Step 3: placing into 14 parts of ginger, 10 parts of shallot, continue to decoct 15 minutes；
Step 4: placing into 7 parts of salt, 3 parts of white sugar, 13 parts of soy sauce, 5 parts of cooking wine, continue to decoct 5 minutes；
Step 5: closing fire after decocting, it is put into 9 parts of sodium glutamate, 4 parts of vinegar, 6 parts of olive oil, 7 parts of oil consumption, stirs 3 points
Clock；
Step 6: after the composition that step 5 obtains is cooled naturally, fine-structure mesh filtering is carried out, removal bits take filter liquor standby
With completing the preparation of seasoning.
A method of spicy composite sea food being made using above-mentioned seasoning, the specific steps are：
A, the young inkfish after cleaning, squid section, scallop fourth are taken, is 1 according to composite sea food and filter liquor:3 mass ratio into
Row proportioning, is put into rustless steel container, composite sea food is made to be impregnated in filter liquor 3 hours, decoction 5 minutes of then opening fire；
B, according to step a by composite sea food it is cooked after, eat while hot.
The above embodiment is not limitation of the present invention, and the present invention is also not limited to the example above, this technology neck
The variations, modifications, additions or substitutions that the technical staff in domain is made within the scope of technical scheme of the present invention, also belong to this hair
Bright protection domain.
Claims (3)
1. a kind of seasoning for making spicy seafood, it is characterised in that：It is made of the substance of following mass parts：
2. a kind of preparation method described in claim 1 for making the seasoning of spicy seafood, it is characterised in that：The side
Method is as follows：
Step 1: weighing 50-60 parts of Chinese prickly ash, 30-40 parts of capsicum, 10-20 parts of nutmeg, 10-15 parts of perilla leaf, Chinese cassia tree by mass parts
10-15 parts, 5-8 parts of cloves, 5-8 parts of fennel seeds, 15-20 parts of orange peel, 10-15 parts of moutan bark, 5-8 parts of fructus amomi, after mixing with purple
It 1-3 hour of outside line disinfection, then smashes and grinds to the powder；
Step 2: the above-mentioned composition smashed after grinding to the powder is put into Stainless Steel pot, the pure water of 10 times of quality is added, boils
Small fire decocts 30 minutes again afterwards；
Step 3: placing into 10-15 parts of ginger, 10-12 parts of shallot, continue to decoct 10-15 minutes；
Step 4: placing into 5-10 parts of salt, 3-5 parts of white sugar, 10-20 parts of soy sauce, 5-8 parts of cooking wine, continue to decoct 5 minutes；
Step 5: closing fire after decocting, it is put into 6-10 parts of sodium glutamate, 3-5 parts of vinegar, 5-10 parts of olive oil, 5-10 parts of oil consumption,
Stirring 2-3 minutes；
Step 6: after the composition that step 5 obtains is cooled naturally, fine-structure mesh filtering is carried out, removal bits take filter liquor spare,
Complete the preparation of seasoning.
3. a kind of method that seasoning using described in claim 2 makes spicy seafood, it is characterised in that：The tool of the method
Body step is：
A, the seafood after cleaning is taken, is 1 according to seafood and filter liquor:3 mass ratio is matched, and is put into rustless steel container,
Seafood is set to be impregnated in filter liquor 2-3 hours, decoction 3-10 minutes of then opening fire；
B, according to step a by seafood it is cooked after, while hot eat or be packed into Bottle ＆ Can sealing after quick-frozen preservation.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110521990A (en) * | 2019-08-07 | 2019-12-03 | 乳山市虹洋食品有限公司 | A kind of health care seafood fishing sauce flavouring of sour-sweet taste |
| CN110800980A (en) * | 2019-12-10 | 2020-02-18 | 湖南裕湘食品有限公司 | Sauce for cold dishes and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101449799A (en) * | 2008-11-05 | 2009-06-10 | 周大红 | Tingle and hot flavorings |
| CN102125247A (en) * | 2010-11-22 | 2011-07-20 | 江苏宝龙集团有限公司 | Soup base for infusing spicy small lobsters |
| CN103798847A (en) * | 2013-05-05 | 2014-05-21 | 黄伟基 | Instant shrimp product and processing method thereof |
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2018
- 2018-02-27 CN CN201810160701.XA patent/CN108378337A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101449799A (en) * | 2008-11-05 | 2009-06-10 | 周大红 | Tingle and hot flavorings |
| CN102125247A (en) * | 2010-11-22 | 2011-07-20 | 江苏宝龙集团有限公司 | Soup base for infusing spicy small lobsters |
| CN103798847A (en) * | 2013-05-05 | 2014-05-21 | 黄伟基 | Instant shrimp product and processing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110521990A (en) * | 2019-08-07 | 2019-12-03 | 乳山市虹洋食品有限公司 | A kind of health care seafood fishing sauce flavouring of sour-sweet taste |
| CN110800980A (en) * | 2019-12-10 | 2020-02-18 | 湖南裕湘食品有限公司 | Sauce for cold dishes and preparation method thereof |
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Application publication date: 20180810 |