CN108902884A - A kind of seasoning seafood juice - Google Patents
A kind of seasoning seafood juice Download PDFInfo
- Publication number
- CN108902884A CN108902884A CN201810773339.3A CN201810773339A CN108902884A CN 108902884 A CN108902884 A CN 108902884A CN 201810773339 A CN201810773339 A CN 201810773339A CN 108902884 A CN108902884 A CN 108902884A
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- CN
- China
- Prior art keywords
- soy sauce
- fresh
- parts
- seafood
- seasoning
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
A kind of seasoning seafood juice, using carrot, caraway, ginger splices, chive, celery, preparation is processed jointly with Steamed fish soy sauce, the fresh soy sauce of the ancient product in east, fish sauce, fresh dew, peppery fresh dew, light soy sauce, the extremely fresh soy sauce of U.S.A, rosolio, producing product, to propose fresh effect good, it is full of nutrition, unique flavor, so that seafood is finally vivider, it looks good, smell good and taste good, more causes the appetite of people.
Description
Technical field
The invention belongs to food and foodstuff flavouring field, specially a kind of seasoning seafood juice.
Background technique
In the industrialization process of food and in the cooking process of food, in order to keep food obtained more delicious,
The material or sauce of seasoning many times can be all added, the type and flavor of food are varied, and required flavoring products are also a variety of
Multiplicity, in order to cope with people to the higher demand of cuisines, various flavoring products are also deployed and produce therewith.
Seafood is a kind of ticbit, is referred generally to using cooking made of marine animal, taste is extremely delicious, so seafood
In production cooking process, the flavoring products of selection are also to try to highlight its delicious taste food.It is existing to be directed to seafood on the market
The flavoring products of food are extremely rare, and flavor effect is also barely satisfactory, and people, can only be according to certainly when seafood is cooked in production
Seasoning is arbitrarily added in oneself understanding, this seriously affects the taste of cooking food sometimes.
Summary of the invention
In order to solve deficiency in the prior art, the purpose of the present invention is to provide a kind of seasoning seafood juices.
To achieve the above object, technical solution proposed by the present invention is：
A kind of seasoning seafood juice, raw material components include garnishes and soy sauce, wherein garnish food according to parts by weight include 1 part of carrot,
1 part of caraway, 1 part of ginger splices, 1 part of chive, 1 part of celery, soy sauce include 20 parts of Steamed fish soy sauce, the fresh sauce of the ancient product in east according to parts by weight
Oily 4 parts, 2 parts of fish sauce, fresh dew 2 parts, peppery fresh dew 2 parts, 4 parts of light soy sauce, extremely fresh 2 parts of the soy sauce of U.S.A, 0.4 part of rosolio；
Based on above-mentioned raw materials, the production method of the seasoning seafood juice includes the following steps：
1. carrot is diced, and celery and caraway are cut into chunks, spare after carrot, caraway, ginger splices, chive, celery cleaning are dried；
2. Steamed fish soy sauce, the fresh soy sauce of the ancient product in east, fish sauce, fresh dew, peppery fresh dew, light soy sauce, the extremely fresh soy sauce of U.S.A, rosolio are mixed
It is spare after uniformly；
3. 2. soy sauce that step is mixed is poured into pot, be put into step 1. in the garnishes handled well, heating boils, and keeps 10min
Left and right；
4. pulling garnishes out, remaining soup is product after standing is cooled to room temperature.
In the present invention, the carrot is diced cube being advisable with 1cm, and celery and caraway dissection are a length of with 2 ~ 2.5cm
Preferably, ginger splices is advisable with 1 ~ 2mm thickness.
In the present invention, the seasoning seafood juice is used for the seasoning of seafood, seafood face.
In the present invention, the Steamed fish soy sauce, the fresh soy sauce of the ancient product in east, fish sauce, fresh dew, peppery fresh dew, light soy sauce, the extremely fresh sauce of U.S.A
Oil, rosolio are commercial product.
Compared with prior art, the present invention is based on a variety of soy sauce, compound carrot and Celery Juice in process, and
Green onion, ginger, the caraway of seasoning, so that product further protrudes its feature, nutrition while not influencing seafood fresh fragrant taste itself
It is abundant, unique flavor, in addition, common green onion, ginger, caraway are had in product, so that seafood eliminates in cooking process
Addition to the ingredient looks good, smell good and taste good so that seafood is finally vivider, more causes the appetite of people.
Specific embodiment
Below in conjunction with specific preferred embodiment, the invention will be further described, but not thereby limiting the invention
Protection scope.
Case study on implementation one
A kind of seasoning seafood juice prepares raw material carrot 1kg, caraway 1kg, ginger splices 1kg, chive 1kg, celery 1kg, Steamed fish soy sauce
20kg, the fresh soy sauce 4kg of the ancient product in east, fish sauce 2kg, fresh dew 2kg, peppery fresh dew 2kg, light soy sauce 4kg, the extremely fresh soy sauce 2kg of U.S.A, rose flavored juice
Wine 0.4kg.
According to above-mentioned raw materials, seasons seafood juice and pass through following steps processing and fabricating：
After carrot 1kg, caraway 1kg, ginger splices 1kg, chive 1kg, celery 1kg cleaning are dried, carrot is cut into the Fang Ding of 1cm,
Celery and caraway are cut into the section of 2 ~ 2.5cm long, spare；
Steamed fish soy sauce 20kg, the fresh soy sauce 4kg of the ancient product in east, fish sauce 2kg, fresh dew 2kg, peppery fresh dew 2kg, light soy sauce 4kg, U.S.A is extremely fresh
Soy sauce 2kg, rosolio 0.4kg are spare after mixing；
The soy sauce that upper step mixes is poured into pot, the garnishes handled well are put into, heating is boiled, and 10min or so is kept；
After standing is cooled to room temperature, garnishes are pulled out, remaining soup is product.
The seasoning seafood juice produced by above-mentioned technique, can be used for the seasoning of seafood, seafood face, and when use is direct
It pours on food, can be added in right amount, be increased and decreased as one sees fit, not checking taste according to taste.
The seasoning seafood juice produced by above-mentioned raw material and processing technology, mentions that fresh effect is good, and full of nutrition, flavor is only
Spy looks good, smell good and taste good so that seafood is finally vivider, more causes the appetite of people.
Claims (3)
1. a kind of seasoning seafood juice, which is characterized in that its raw material components includes garnishes and soy sauce, wherein garnishing food according to parts by weight
Including 1 part of carrot, 1 part of caraway, 1 part of ginger splices, 1 part of chive, 1 part of celery, soy sauce includes Steamed fish soy sauce 20 according to parts by weight
Part, fresh 4 parts of the soy sauce of the ancient product in east, 2 parts of fish sauce, fresh dew 2 parts, peppery fresh dew 2 parts, 4 parts of light soy sauce, extremely fresh 2 parts of the soy sauce of U.S.A, rosolio
0.4 part；
Based on above-mentioned raw materials, the production method of the seasoning seafood juice includes the following steps：
1. carrot is diced, and celery and caraway are cut into chunks, spare after carrot, caraway, ginger splices, chive, celery cleaning are dried；
2. Steamed fish soy sauce, the fresh soy sauce of the ancient product in east, fish sauce, fresh dew, peppery fresh dew, light soy sauce, the extremely fresh soy sauce of U.S.A, rosolio are mixed
It is spare after uniformly；
3. 2. soy sauce that step is mixed is poured into pot, be put into step 1. in the garnishes handled well, heating boils, and keeps 10min
Left and right；
4. pulling garnishes out, remaining soup is product after standing is cooled to room temperature.
2. seasoning seafood juice according to claim 1, which is characterized in that the carrot is diced as cube of 1cm, celery
It is 2 ~ 2.5cm long with caraway dissection, ginger splices is 1 ~ 2mm thick.
3. seasoning seafood juice according to claim 1, which is characterized in that for the seasoning for seafood, seafood face.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810773339.3A CN108902884A (en) | 2018-07-14 | 2018-07-14 | A kind of seasoning seafood juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810773339.3A CN108902884A (en) | 2018-07-14 | 2018-07-14 | A kind of seasoning seafood juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108902884A true CN108902884A (en) | 2018-11-30 |
Family
ID=64410839
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810773339.3A Pending CN108902884A (en) | 2018-07-14 | 2018-07-14 | A kind of seasoning seafood juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108902884A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111743135A (en) * | 2020-06-22 | 2020-10-09 | 王永刚 | Multipurpose seasoning |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598555A (en) * | 2013-11-12 | 2014-02-26 | 申志强 | Cooking juice and preparation method |
| CN104323186A (en) * | 2014-08-27 | 2015-02-04 | 青岛柏兰集团有限公司 | Concentrated seasoning juice and preparation method thereof |
| CN107692113A (en) * | 2017-10-10 | 2018-02-16 | 北京御冠香食品有限公司 | One kind steams dish dispensing and preparation method thereof |
-
2018
- 2018-07-14 CN CN201810773339.3A patent/CN108902884A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598555A (en) * | 2013-11-12 | 2014-02-26 | 申志强 | Cooking juice and preparation method |
| CN104323186A (en) * | 2014-08-27 | 2015-02-04 | 青岛柏兰集团有限公司 | Concentrated seasoning juice and preparation method thereof |
| CN107692113A (en) * | 2017-10-10 | 2018-02-16 | 北京御冠香食品有限公司 | One kind steams dish dispensing and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111743135A (en) * | 2020-06-22 | 2020-10-09 | 王永刚 | Multipurpose seasoning |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181130 |