CN108740837A - A kind of marinated liquor-saturated seafood and its processing method - Google Patents
A kind of marinated liquor-saturated seafood and its processing method Download PDFInfo
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- CN108740837A CN108740837A CN201810419236.7A CN201810419236A CN108740837A CN 108740837 A CN108740837 A CN 108740837A CN 201810419236 A CN201810419236 A CN 201810419236A CN 108740837 A CN108740837 A CN 108740837A
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- 229920006395 saturated elastomer Polymers 0.000 title claims abstract description 32
- 238000003672 processing method Methods 0.000 title claims abstract description 20
- 235000019991 rice wine Nutrition 0.000 claims abstract description 21
- 241000234282 Allium Species 0.000 claims abstract description 16
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 10
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 10
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 10
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 241001499808 Allium atrorubens Species 0.000 claims abstract description 8
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 8
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 8
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 8
- 235000000346 sugar Nutrition 0.000 claims abstract description 8
- 235000020097 white wine Nutrition 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 5
- 240000007232 Illicium verum Species 0.000 claims abstract description 5
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 235000013305 food Nutrition 0.000 abstract description 8
- 235000013311 vegetables Nutrition 0.000 abstract description 7
- 239000000463 material Substances 0.000 abstract description 4
- 241000234314 Zingiber Species 0.000 description 10
- 235000013399 edible fruits Nutrition 0.000 description 9
- 238000010411 cooking Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 241000238557 Decapoda Species 0.000 description 3
- 240000002943 Elettaria cardamomum Species 0.000 description 3
- 241000237509 Patinopecten sp. Species 0.000 description 3
- 235000005300 cardamomo Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 210000003734 kidney Anatomy 0.000 description 3
- 235000020637 scallop Nutrition 0.000 description 3
- 240000007171 Imperata cylindrica Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- 235000015170 shellfish Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 235000014101 wine Nutrition 0.000 description 2
- 241000143060 Americamysis bahia Species 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 244000080208 Canella winterana Species 0.000 description 1
- 235000008499 Canella winterana Nutrition 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 244000086443 Craterellus fallax Species 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 241000125183 Crithmum maritimum Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
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- 235000021004 dietary regimen Nutrition 0.000 description 1
- 230000004345 fruit ripening Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
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- 238000010792 warming Methods 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
-
- 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
- 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
-
- 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
-
- 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)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of marinated liquor-saturated seafood and its processing method, which includes：Step 1, it selects seafood and is cleaned.Step 2, into the water by seafood, heating is cooked.Step 3, cooked seafood is cooled down, quickly cooling is to 4~6 DEG C hereinafter, and being higher than 0 DEG C.Step 4, baste is modulated.The baste includes：Soy sauce, fruity rice wine, white wine, yellow rice wine, sugar, ginger, moon cassia bark, Chinese prickly ash, illiciumverum, spiceleaf, Bai Kou, fennel seeds seed, tsaoko, chilli, lemon-grass, green onion, red onion.Step 5, the seafood by cooling precooling is immersed in baste 6~8 hours, fully marinated, and liquor-saturated seafood is finally made.The present invention also provides the marinated liquor-saturated seafood of this method processing.The present invention can overcome the shortcomings that existing seafood vegetable, retain " fresh " of food materials feature, do not destroy nutriment, while keeping seafood tastier.
Description
Technical field
The present invention relates to a kind of food and its processing methods, and in particular, to a kind of marinated liquor-saturated seafood and its processing side
Method.
Background technology
Seafood (Seafood) is also known as sea food, refers to the cooking being made using marine animal, include fish, shrimps,
Shellfish etc..As long as seafood definition substantially it may be considered that produce in the sea edible animality or plant
Property raw material is commonly referred to as seafood.Although this kind of marine organisms of kelp are also often to be arranged into food, seafood is mainly still directed to
Based on cooking made of animal.
" seafood ", Gu claim " seafood ", mean marine product, and mixed non-one.The source of Rudong seafood flavor vegetable is traced, though
Without exact word foundation, but according to the textual criticism of archaeologist, at least away from the Neolithic Age before modern 4000-6000, people
Class, which has been understood, picks off shellfish with edible, and has prepared food and machined.Culinary art ancient texts data is opened, finds the note in relation to seafood
Aspect there are three load is main, when diet regimen, second is that culinary art skill, third, seafood vegetable.Especially most with the record of seafood vegetable
Horn of plenty.It is checked and verify according to historical data, traditional Seafood cooking, flavouring method, materials combination and to control of heating duration, all self-contained
One.
All over the world, coastal area has their own characteristics each for the cooking of seafood, is had some idea of by the diet of Japanese raw fish,
The Chinese society of cooking mode in to(for) fish is even more various.
Invention content
The object of the present invention is to provide a kind of food and its processing method, the shortcomings that overcoming existing seafood vegetable, protecting
It stops enough nutriments while keeping seafood tastier.
In order to achieve the above object, the present invention provides a kind of processing methods of marinated liquor-saturated seafood, wherein this method packet
Contain：Step 1, it selects seafood and is cleaned；Step 2, into the water by seafood, heating is cooked；Step 3, by cooked seafood
Cooling；Step 4, baste is modulated；Step 5, the seafood by cooling precooling is immersed in baste, fully marinated, is finally made
Liquor-saturated seafood.
The processing method of above-mentioned marinated liquor-saturated seafood, wherein the seafood cooling described in step 3 is by seafood quickly cooling to 4
~6 DEG C hereinafter, and be higher than 0 DEG C.
The processing method of above-mentioned marinated liquor-saturated seafood, wherein the baste described in step 4 is counted in parts by weight includes：
180~240 parts of soy sauce, 120~200 parts of fruity rice wine, 100~120 parts of white wine, 110~140 parts of yellow rice wine, sugar 300~360 parts,
10~16 parts of 26~35 part, month cassia bark of ginger, 6~8 parts of Chinese prickly ash, 4~8 parts octagonal, 1~3 part of spiceleaf, 2~8 parts of white bandit, fennel fruit
4~6 parts of fragrant seed, 3~9 parts of tsaoko, 4~6 parts of chilli, 40~80 parts of lemon-grass, 120~180 parts of green onion, red onion 200~240
Part.Preferably, the juice that baste also adds fresh shrimp, scallop refines is appropriate.Fruity rice wine is the rice wine for impregnating fruit.
The processing method of above-mentioned marinated liquor-saturated seafood, wherein the baste includes by weight：Soy sauce 180~
240g, 120~200g of fruity rice wine, 100~120g of white wine, 110~140g of yellow rice wine, 300~360g of sugar, 26~35g of ginger, the moon
10~16g of cassia bark, 6~8g of Chinese prickly ash, 4~8g of illiciumverum, 1~3g of spiceleaf, white 2~8g of bandit, 4~6g of fennel seeds seed, 3~9g of tsaoko,
4~6g of chilli, 40~80g of lemon-grass, 120~180g of green onion, red 200~240g of onion.
The processing method of above-mentioned marinated liquor-saturated seafood, wherein the ginger, green onion, red onion be cut into small pieces respectively plus
Enter in baste.Preferably, it is cut into the segment of 0.5cm long respectively.
The processing method of above-mentioned marinated liquor-saturated seafood, wherein fully pickling described in step 5 is the sea being pre-chilled that will cool down
It is fresh to be immersed in baste 6~8 hours.
Present invention provides the marinated liquor-saturated seafood of above-mentioned method processing.
A kind of marinated liquor-saturated seafood and its processing method provided by the invention have the following advantages：
The marinated liquor-saturated seafood, the shortcomings that capable of overcoming existing seafood vegetable, remove fishy smell, retain food materials feature
" fresh " does not destroy nutriment, while keeping seafood tastier, and the medicine supported kidney with certain tonifying Qi, kept fit and healthy
Use effect.
Specific implementation mode
The specific implementation mode of the present invention is further described below.
The processing method of marinated liquor-saturated seafood provided by the invention, including：Step 1, it selects seafood and is cleaned；Step
2, into the water by seafood, heating is cooked；Step 3, cooked seafood is cooled down；Step 4, baste is modulated；Step 5, it will drop
The seafood of temperature precooling is immersed in baste, fully marinated, and liquor-saturated seafood is finally made.
Seafood cooling in step 3 is to 4~6 DEG C by seafood quickly cooling hereinafter, and being higher than 0 DEG C.
Baste in step 4 is counted in parts by weight includes：It is 180~240 parts of soy sauce, 120~200 parts of fruity rice wine, white
100~120 parts of wine, 110~140 parts of yellow rice wine, 300~360 parts of sugar, 10~16 parts of 26~35 part, month cassia bark of ginger, Chinese prickly ash 6~8
Part, 4~8 parts octagonal, 1~3 part of spiceleaf, 2~8 parts of white bandit, 4~6 parts of fennel seeds seed, 3~9 parts of tsaoko, 4~6 parts of chilli, perfume
40~80 parts of cogongrass, 120~180 parts of green onion, 200~240 parts of red onion.
Preferably, it is appropriate that fresh shrimp, the juice of scallop refinement are also added in the baste.
Preferably, which includes by weight：180~240g of soy sauce, 120~200g of fruity rice wine, white wine 100~
120g, 110~140g of yellow rice wine, 300~360g of sugar, 26~35g of ginger, the moon 10~16g of cassia bark, 6~8g of Chinese prickly ash, 4~8g of illiciumverum,
1~3g of spiceleaf, white 2~8g of bandit, 4~6g of fennel seeds seed, 3~9g of tsaoko, 4~6g of chilli, 40~80g of lemon-grass, green onion 120~
180g, red 200~240g of onion.
Ginger, green onion, red onion are cut into small pieces respectively to be added in baste.Preferably, it is cut into the segment of 0.5cm long respectively.
Fruity rice wine is the rice wine for impregnating fruit.
Month cassia bark is preferably bay tree into a cassia bark, and property acrid-sweet flavor, heat have complement sun, warming spleen and stomach, removing internal cold, lead to blood
The effect of arteries and veins.
Spiceleaf also known as basyleave are the drying cauline leaf of canella bay, are a kind of seasonings.
Bai Kou also known as roud cardamon seed are the dry mature fruit of Zingiber herbaceos perennial Amomum cardamomum, autumn fruit maturation
When adopt down, remove discarding stalk, dry or smoked with sulphur, the used time goes pericarp or gross weight to smash raw use.
Fennel seeds seed is the ripening fruits of samphire fennel, after laying fruit in the fall, removes impurity, for food, medicine
With；Nature and flavor are pungent, warm, return liver,kidney,spleen, stomach, have effects that eliminating cold to stop pain, regulating qi-flowing for harmonizing stomach.
Tsaoko is Zingiber cardamom platymiscium, the fruit of tsaoko, alias SEMEN TSAOKO, SEMEN TSAOKO, and tsaoko has special fragrance, taste
Pungent, slight bitter is a kind of flavoring, have special strong pungent fragrance, drying fruit be used as Chinese meal seasoning and
Chinese herbal medicine.
Lemon-grass, alias Bao Mao are to be grown in a kind of semi-tropical cogongrass fragrance, naturally contain citrus scented, are had logical with stomach
The effect of gas, restoring consciouness are promoted the sexual maturity.
Fully marinated in step 5 is to be immersed in the seafood of cooling precooling in baste 6~8 hours.
The present invention also provides the marinated liquor-saturated seafood of this method processing.
A kind of marinated liquor-saturated seafood and its processing method provided by the invention are done with reference to embodiment and further retouched
It states.
Embodiment 1
Pass through the marinated liquor-saturated seafood of following steps processing.
Step 1, it selects seafood and is cleaned.
Step 2, into the water by seafood, heating is cooked.
Step 3, cooked seafood is cooled down.
Preferably, by seafood quickly cooling to 4~6 DEG C hereinafter, and being higher than 0 DEG C.
Step 4, baste is modulated.
The baste includes by weight：180~240g of soy sauce, 120~200g of fruity rice wine, 100~120g of white wine, Huang
110~140g of wine, 300~360g of sugar, 26~35g of ginger, the moon 10~16g of cassia bark, 6~8g of Chinese prickly ash, 4~8g of illiciumverum, spiceleaf 1~
It is 3g, white 2~8g of bandit, 4~6g of fennel seeds seed, 3~9g of tsaoko, 4~6g of chilli, 40~80g of lemon-grass, 120~180g of green onion, red
200~240g of onion.
Fruity rice wine is the rice wine for impregnating fruit.
The segment that ginger, green onion, red onion are cut into 0.5cm long respectively is added in baste.
Preferably, it is appropriate that fresh shrimp, the juice of scallop refinement are also added in the baste.
Step 5, the seafood by cooling precooling is immersed in baste 6~8 hours, fully marinated, and liquor-saturated seafood is finally made.
The present embodiment additionally provides the marinated liquor-saturated seafood of this method processing.
Marinated liquor-saturated seafood provided by the invention, the shortcomings that overcoming existing seafood vegetable, remove fishy smell, retain food materials
" fresh " of feature, does not destroy nutriment, while keeping seafood tastier, and strong with the foster kidney of certain tonifying Qi, salubrity
The medicinal effects of body.
Although present disclosure is discussed in detail by above preferred embodiment, but it should be appreciated that above-mentioned
Description is not considered as limitation of the present invention.After those skilled in the art have read the above, for the present invention's
A variety of modifications and substitutions all will be apparent.Therefore, protection scope of the present invention should be limited to the appended claims.
Claims (7)
1. a kind of processing method of marinated liquor-saturated seafood, which is characterized in that this method includes：
Step 1, it selects seafood and is cleaned；
Step 2, into the water by seafood, heating is cooked；
Step 3, cooked seafood is cooled down；
Step 4, baste is modulated；
Step 5, the seafood by cooling precooling is immersed in baste, fully marinated, and liquor-saturated seafood is finally made.
2. the processing method of marinated liquor-saturated seafood as described in claim 1, which is characterized in that the seafood cooling described in step 3
It is to 4~6 DEG C by seafood quickly cooling hereinafter, and being higher than 0 DEG C.
3. the processing method of marinated liquor-saturated seafood as described in claim 1, which is characterized in that the baste described in step 4 is pressed
Parts by weight meter includes：180~240 parts of soy sauce, 120~200 parts of fruity rice wine, 100~120 parts of white wine, yellow rice wine 110~140
Part, 300~360 parts of sugar, 10~16 parts of 26~35 part, month cassia bark of ginger, 6~8 parts of Chinese prickly ash, 4~8 parts octagonal, 1~3 part of spiceleaf,
White 2~8 parts of bandit, 4~6 parts of fennel seeds seed, 3~9 parts of tsaoko, 4~6 parts of chilli, 40~80 parts of lemon-grass, green onion 120~180
Part, 200~240 parts of red onion.
4. the processing method of marinated liquor-saturated seafood as claimed in claim 3, which is characterized in that the baste is by weight
Including：180~240g of soy sauce, 120~200g of fruity rice wine, 100~120g of white wine, 110~140g of yellow rice wine, 300~360g of sugar,
26~35g of ginger, the moon 10~16g of cassia bark, 6~8g of Chinese prickly ash, 4~8g of illiciumverum, 1~3g of spiceleaf, white 2~8g of bandit, fennel seeds seed 4~
6g, 3~9g of tsaoko, 4~6g of chilli, 40~80g of lemon-grass, 120~180g of green onion, red 200~240g of onion.
5. the processing method of marinated liquor-saturated seafood as claimed in claim 4, which is characterized in that the ginger, green onion, red onion
It is cut into small pieces respectively and is added in baste.
6. the processing method of marinated liquor-saturated seafood as described in claim 1, which is characterized in that abundant marinated described in step 5
It is to be immersed in the seafood of cooling precooling in baste 6~8 hours.
7. a kind of marinated liquor-saturated seafood of method processing as described in any one of claim 1~6.
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Cited By (1)
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| CN111657451A (en) * | 2020-07-09 | 2020-09-15 | 辣小鸭食品有限公司 | A method for preparing marine food |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111657451A (en) * | 2020-07-09 | 2020-09-15 | 辣小鸭食品有限公司 | A method for preparing marine food |
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Application publication date: 20181106 |