CN109393419A - A kind of steamed crab condiment and preparation method thereof - Google Patents
A kind of steamed crab condiment and preparation method thereof Download PDFInfo
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- CN109393419A CN109393419A CN201811536740.1A CN201811536740A CN109393419A CN 109393419 A CN109393419 A CN 109393419A CN 201811536740 A CN201811536740 A CN 201811536740A CN 109393419 A CN109393419 A CN 109393419A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 10
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- 235000021419 vinegar Nutrition 0.000 claims abstract description 28
- 239000000052 vinegar Substances 0.000 claims abstract description 28
- 235000004347 Perilla Nutrition 0.000 claims abstract description 26
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 26
- 235000008397 ginger Nutrition 0.000 claims abstract description 26
- 239000003240 coconut oil Substances 0.000 claims abstract description 25
- 235000019864 coconut oil Nutrition 0.000 claims abstract description 25
- 239000008159 sesame oil Substances 0.000 claims abstract description 23
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 23
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 23
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- 241000234282 Allium Species 0.000 claims abstract 7
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- 238000010792 warming Methods 0.000 claims description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 4
- 239000011707 mineral Substances 0.000 claims description 4
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- 239000000796 flavoring agent Substances 0.000 abstract description 15
- 235000019634 flavors Nutrition 0.000 abstract description 15
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- 238000010438 heat treatment Methods 0.000 description 7
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- 238000000034 method Methods 0.000 description 4
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- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
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- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
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- 241000207961 Sesamum Species 0.000 description 1
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- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- IAJILQKETJEXLJ-QTBDOELSSA-N aldehydo-D-glucuronic acid Chemical compound O=C[C@H](O)[C@@H](O)[C@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-QTBDOELSSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
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- 239000003643 water by type Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
Abstract
The present invention relates to a kind of ingredients and preparation method thereof, more particularly to a kind of steamed crab condiment and preparation method thereof, including 5~7 parts of vinegar, 0.2~1 part of soy sauce, 0.8~1.5 part of water, 0.5~1 part of ginger, 0.2~1 part of rock sugar, 0.01~0.03 part of sesame oil, 0.01~0.03 part of green onion, 0~0.01 part of purple perilla, 0~0.02 part of wine, 0~0.02 part of garlic, 0.5~2 part of coconut oil, be raw material using traditional zymotic product and vegetables etc., with chinese-style cuisine technology, delicate execution, without any additive and can be with the delicate flavour natural fusion of steamed crab.
Description
Technical field
The present invention relates to a kind of ingredient and preparation method thereof more particularly to a kind of steamed crab condiment and preparation method thereof.
Background technique
Steamed crab is the distinctive traditional dining table treasure in China, goes with rice or bread condiment usually based on vinegar, ginger, purple perilla, sesame
Supplemented by sesame oil, in the edible preceding temporal modulation of steamed crab, sense of taste effect is different.So far it is seasoned in the market without a kind of dedicated steamed crab
Product come out, although having miscellaneous various flavor flavouring to sell in the market, such as chilli sauce, hoisin sauce, fish sauce, oyster sauce, chicken
The strong fragrance adding agent such as essence or even 5 '-black glycosides disodium hydrogen phosphates, but because of the speciality flavor of its characteristic flavor on basis and steamed crab itself not phase
Hold, does not become the condiment of going with rice or bread of steamed crab so far.
For another example CN200810073956.9 " a kind of the delicate flavour flavouring and its processing method of similar steamed crab delicate flavour ", as a means of
Source live fish in short supply is raw material, takes its flesh of fish, and " egg is made in the complicated procedures of forming such as the means produced with food fermentation industry enzyme hydrolysis living
White powder ", then it is mixed and made into " similar steamed crab delicate flavour with more than 10 delicate flavour material, the fragrance adding agent including 5 '-black glycosides disodium hydrogen phosphates
Flavouring ", raw material, production process generate three-protection design it is at high cost, be only capable of substitution chickens' extract make food savory flavorant, can not with it is big
The natural flavour mountaineous phase of lock crab meat is compatible.The tip of the tongue of current people is insensitive to additional strong delicate flavour, in edible steamed crab
Pursue be do not cover steamed crab naturally deliciousness and nose, lip can be excited newly to experience to the tip of the tongue nerve sense of taste.
Summary of the invention
For above-mentioned deficiency in the prior art, it using traditional zymotic product and vegetables etc. is original that the present invention, which provides a kind of,
Material, with chinese-style cuisine technology, delicate execution, without any additive and can be with the steamed crab of the delicate flavour natural fusion of steamed crab
With condiment and preparation method thereof.
To realize the above technical purpose, the technical scheme is that a kind of steamed crab condiment, including vinegar 5~7
Part, 0.2~1 part of soy sauce, 0.8~1.5 part of water, 0.5~1 part of ginger, 0.2~1 part of rock sugar, 0.01~0.03 part of sesame oil, green onion
0.01~0.03 part, 0~0.01 part of purple perilla, 0~0.02 part of wine, 0~0.02 part of garlic, 0.5~2 part of coconut oil.
Preferably, including 7 parts of vinegar, 0.5 part of soy sauce, 0.8 part of water, 0.5 part of ginger, 0.2 part of rock sugar, sesame oil 0.01
Part, 0.01 part of green onion, 0.005 part of purple perilla, 0.01 part of wine, 0.01 part of garlic, 0.5 part of coconut oil.
Preferably, including 7 parts of vinegar, 1 part of soy sauce, 1.5 parts of water, 1 part of ginger, 1 part of rock sugar, 0.03 part of sesame oil, green onion
0.03 part, 0.01 part of purple perilla, 0.02 part of wine, 0.02 part of garlic, 2 parts of coconut oil.
Preferably, including 5 parts of vinegar, 0.5 part of soy sauce, 0.8 part of water, 0.5 part of ginger, 0.2 part of rock sugar, sesame oil 0.01
Part, 0.01 part of green onion, 0.005 part of purple perilla, 0.01 part of wine, 0.01 part of garlic, 0.5 part of coconut oil.
Preferably, including 5 parts of vinegar, 1 part of soy sauce, 1.5 parts of water, 1 part of ginger, 1 part of rock sugar, 0.03 part of sesame oil, green onion
0.03 part, 0.01 part of purple perilla, 0.02 part of wine, 0.02 part of garlic, 2 parts of coconut oil.
Preferably, the coconut oil is cold press coconut oil.
Preferably, the water is mineral water or mountain spring water.
To realize the above technical purpose, the technical scheme is that a kind of preparation method of steamed crab condiment, including
Following steps:
Pan type container is heated to 40~50 DEG C of addition coconut oil, 150 DEG C of investment bruised gingers is warming up to and stir-fries out fragrance, is added
It 90~95 DEG C of constant temperature and is kept for 5-60 seconds after water, soy sauce, vinegar is added under stiring, rock sugar is completely dissolved, investment purple perilla simultaneously stops
Heating, adds a small amount of vinegar or ginger, green onion and sesame oil, and carry out it is cooling, fill bag and pack to obtain finished product.
Above description can be seen that the present invention and have following advantages: the raw material of steamed crab instant seasoning material a. of the invention
Sugared the intermediate of aerobic metabolism trihydroxy acid circulation of amino acid, flavour nucleotide sodium salt, the biology for not using food industry to produce produces
Object binary hydroxy acid and the sodium salt of ternary hydroxy acid etc. make delicate flavour, fragrance adding agent, the wine of the civil fermentation industry brewing of dedicated Gu method, vinegar,
Soy sauce, fresh vegetables ginger, green onion, garlic, purple perilla and rock sugar, sesame oil, coconut oil carry out science compounding modulation.And vinegar, soy sauce, fermented glutinous rice
The salt in acetic acid, citric acid, malic acid, succinic acid, alcohol, ester, glucuronic acid and soy sauce generated during making is natural
Fragrance adding agent, natural bactericidal agent.The fragrance active constituent that fermentation and brewing process generate keeps the peculiar taste of vinegar deep by compatriots
Like, older agalloch eaglewood, so that steamed crab condiment has been merged ginger, green onion, garlic etc., naturally pungent fragrance and taste, the smell for adding people are enjoyed
By, coloured light brightness someone's eyeball of seasoning, when steamed crab meat dips in a small amount of condiment, the tip of the tongue sense of taste mucous membrane of mouth antennal nerve tip
Excitement is whetted the appetite, and digestive juice secretion is promoted.The sour sugariness of condiment, Xin Xiang, mellow contrast and to highlight steamed crab meat itself fresh,
It is tender, sweet, produce that delicate flavour sense is folded to multiply effect.
When edible boiling live grass carp piece, when dipping in this steamed crab seasoning, there is the mistake of crab meat taste on the unexpected the tip of the tongue unexpectedly
Feel, such taste effect makes one unexpected.Not dry, " do not detest fresh ".
B. manufacture craft of the present invention is simple, at low cost, and the equipment for not needing food fermentation industry, raw material sources are wide, do not have
Three-waste pollution, environmental-friendly, the back yard industry metaplasia suitable for flavouring produces.
Specific embodiment
A kind of steamed crab condiment, it is characterised in that: including 5~7 parts of vinegar, 0.2~1 part of soy sauce, water 0.8~1.5
Part, 0.5~1 part of ginger, 0.2~1 part of rock sugar, 0.01~0.03 part of sesame oil, 0.01~0.03 part of green onion, 0~0.01 part of purple perilla,
0~0.02 part of wine, 0~0.02 part of garlic, 0.5~2 part of coconut oil；The coconut oil is cold press coconut oil；The water is mountain spring
Water.
A kind of preparation method of steamed crab condiment includes the following steps: for pan type container to be heated to 40~50 DEG C of additions
Coconut oil is warming up to 150 DEG C of investment bruised gingers and stir-fries out fragrance, and 90~95 DEG C of constant temperature after water, soy sauce is added and is kept for 5-60 seconds,
Be added with stirring vinegar, rock sugar is completely dissolved, investment purple perilla simultaneously stop heating, add a small amount of vinegar or ginger, green onion and sesame oil, go forward side by side
Row is cooling, fills bag packs to obtain finished product.
Above scheme can carry out implementing according to following embodiment real: raw material: 700ml, soy sauce 120ml, mineral water
200ml, 50 grams of ginger, 50 grams of rock sugar, sesame oil 20ml, 20 grams of onion parts, 15 grams of purple perilla, coconut oil 50ml, wine 10ml.
Making step: iron pan is heated to 40~50 DEG C, and coconut oil is added and is warming up to 150 DEG C, part hot oil is poured into and contains green onion
Scallion oil is made in the bowl of section, after investment bruised ginger fries out fragrance into pot, mineral water, soy sauce is added, is kept for 90~95 DEG C, stirred
Lower addition 500ml vinegar and appropriate rock sugar put into purple perilla, wine after being completely dissolved, and stop heating ten minutes later, add remaining vinegar, sesame
Oil, scallion oil, cooling are filling.
Example 2, raw material: vinegar 600ml, soy sauce 100ml, water 180ml, 80 grams of ginger, 15 grams of rock sugar, sesame oil 15ml, onion parts
White 30 grams, 10 grams of purple perilla, coconut oil 200ml, wine 8ml.
Making step: being added coconut oil into 40~50 DEG C of iron pans, is warming up to after 150 DEG C of investment ginger splices fry out fragrance and throws
Enter the white stir-frying of onion parts to golden yellow pour into and obtain shallot-ginger oil in bowl, then water, purple perilla, wine, rock sugar, 90~95 DEG C of constant temperature items are added into pot
That stirs under part is completely dissolved, and stops heating, and sesame oil, shallot-ginger oil is added, cooling, filling.
Example 3. equipment, 100 liters of enamel reaction stills, have electric stirring equipment (device) steam jacket heating equipment, and tune stirs
Mix 50~60 turns per minute of rate；Iron pan one is served only for modulation purple perilla water, shallot-ginger oil.
Raw material: 25 liters of vinegar, 4 liters of soy sauce, 12.5 liters of mountain spring water, 7.5 kilograms of ginger, 500 grams of rock sugar, 500 milliliters of sesame oil,
1.5 kilograms of green onion, 500 grams of purple perilla, 5 liters of coconut oil.
Making step: purple perilla water is first boiled 20 minutes to obtain with 5 liters of mountain spring waters and purple perilla；Green onion is obtained with such as 2 method of example again
Ginger oil.Mountain spring water heating is injected into enamel still to boil, 90~95 DEG C of constant temperature, be added with stirring vinegar, soy sauce, rock sugar, stirring is extremely
After being completely dissolved, stop heating, remaining vinegar, purple perilla water is added, discharging, filtering add sesame oil plus shallot-ginger oil, filling after cooling.
The present invention and its embodiments have been described above, description is not limiting, actual structure not office
It is limited to this.All in all if those of ordinary skill in the art are inspired by it, the case where not departing from the invention objective
Under, frame mode similar with the technical solution and embodiment are not inventively designed, should belong to protection of the invention
Range.
Claims (8)
1. a kind of steamed crab condiment, it is characterised in that: including 5~7 parts of vinegar, 0.2~1 part of soy sauce, 0.8~1.5 part of water, ginger
0.5~1 part, 0.2~1 part of rock sugar, 0.01~0.03 part of sesame oil, 0.01~0.03 part of green onion, 0~0.01 part of purple perilla, wine 0~
0.02 part, 0~0.02 part of garlic, 0.5~2 part of coconut oil.
2. steamed crab condiment according to claim 1, it is characterised in that: including 7 parts of vinegar, 0.5 part of soy sauce, water 0.8
Part, 0.5 part of ginger, 0.2 part of rock sugar, 0.01 part of sesame oil, 0.01 part of green onion, 0.005 part of purple perilla, 0.01 part of wine, 0.01 part of garlic, coconut
0.5 part of oil.
3. steamed crab condiment according to claim 1, it is characterised in that: including 7 parts of vinegar, 1 part of soy sauce, 1.5 parts of water,
1 part of ginger, 1 part of rock sugar, 0.03 part of sesame oil, 0.03 part of green onion, 0.01 part of purple perilla, 0.02 part of wine, 0.02 part of garlic, 2 parts of coconut oil.
4. steamed crab condiment according to claim 1, it is characterised in that: including 5 parts of vinegar, 0.5 part of soy sauce, water 0.8
Part, 0.5 part of ginger, 0.2 part of rock sugar, 0.01 part of sesame oil, 0.01 part of green onion, 0.005 part of purple perilla, 0.01 part of wine, 0.01 part of garlic, coconut
0.5 part of oil.
5. steamed crab condiment according to claim 1, it is characterised in that: including 5 parts of vinegar, 1 part of soy sauce, 1.5 parts of water,
1 part of ginger, 1 part of rock sugar, 0.03 part of sesame oil, 0.03 part of green onion, 0.01 part of purple perilla, 0.02 part of wine, 0.02 part of garlic, 2 parts of coconut oil.
6. steamed crab condiment described in any one of -5 according to claim 1, it is characterised in that: the coconut oil is cold press
Coconut oil.
7. steamed crab condiment described in any one of -5 according to claim 1, it is characterised in that: the water is mineral water
Or mountain spring water.
8. a kind of preparation method of steamed crab condiment, includes the following steps:
Pan type container is heated to 40~50 DEG C of addition coconut oil, 150 DEG C of investment bruised gingers is warming up to and stir-fries out fragrance, be added water,
90~95 DEG C of constant temperature and kept for 5-60 seconds after soy sauce, vinegar be added under stiring, rock sugar is completely dissolved, investment purple perilla simultaneously stop plus
Heat adds a small amount of vinegar or ginger, green onion and sesame oil, and carry out it is cooling, fill bag and pack to obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811536740.1A CN109393419A (en) | 2018-12-14 | 2018-12-14 | A kind of steamed crab condiment and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811536740.1A CN109393419A (en) | 2018-12-14 | 2018-12-14 | A kind of steamed crab condiment and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109393419A true CN109393419A (en) | 2019-03-01 |
Family
ID=65459636
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|---|---|---|---|
| CN201811536740.1A Pending CN109393419A (en) | 2018-12-14 | 2018-12-14 | A kind of steamed crab condiment and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN109393419A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113229484A (en) * | 2021-06-21 | 2021-08-10 | 王肖萍 | Multi-seasoning composite liquid lobster sauce seasoning and preparation process thereof |
| CN113455634A (en) * | 2020-03-31 | 2021-10-01 | 舒江 | Seasoning juice formula |
| JP7278689B2 (en) | 2019-06-12 | 2023-05-22 | 日清オイリオグループ株式会社 | Method for enhancing perilla flavor of seasoning, and seasoning |
-
2018
- 2018-12-14 CN CN201811536740.1A patent/CN109393419A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7278689B2 (en) | 2019-06-12 | 2023-05-22 | 日清オイリオグループ株式会社 | Method for enhancing perilla flavor of seasoning, and seasoning |
| CN113455634A (en) * | 2020-03-31 | 2021-10-01 | 舒江 | Seasoning juice formula |
| CN113229484A (en) * | 2021-06-21 | 2021-08-10 | 王肖萍 | Multi-seasoning composite liquid lobster sauce seasoning and preparation process thereof |
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