CN110419715A - One main laver dried shrimp composite flavor sauce and preparation method thereof - Google Patents
One main laver dried shrimp composite flavor sauce and preparation method thereof Download PDFInfo
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- CN110419715A CN110419715A CN201910715233.2A CN201910715233A CN110419715A CN 110419715 A CN110419715 A CN 110419715A CN 201910715233 A CN201910715233 A CN 201910715233A CN 110419715 A CN110419715 A CN 110419715A
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- 241000238557 Decapoda Species 0.000 title claims abstract description 113
- 235000015067 sauces Nutrition 0.000 title claims abstract description 62
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 37
- 235000019634 flavors Nutrition 0.000 title claims abstract description 37
- 239000002131 composite material Substances 0.000 title claims abstract description 28
- 241000206607 Porphyra umbilicalis Species 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 58
- 241001474374 Blennius Species 0.000 claims abstract description 39
- 239000000463 material Substances 0.000 claims abstract description 35
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 31
- 239000008158 vegetable oil Substances 0.000 claims abstract description 31
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 28
- 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 24
- 229930006000 Sucrose Natural products 0.000 claims abstract description 24
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 24
- 239000000341 volatile oil Substances 0.000 claims abstract description 24
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 22
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 22
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 22
- 235000019991 rice wine Nutrition 0.000 claims abstract description 18
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 17
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 17
- 210000000582 semen Anatomy 0.000 claims abstract description 17
- 230000002708 enhancing effect Effects 0.000 claims abstract description 9
- 238000005554 pickling Methods 0.000 claims abstract description 9
- 238000007654 immersion Methods 0.000 claims abstract description 8
- 240000007232 Illicium verum Species 0.000 claims abstract description 3
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 46
- 239000002245 particle Substances 0.000 claims description 40
- 235000013409 condiments Nutrition 0.000 claims description 21
- 238000010438 heat treatment Methods 0.000 claims description 21
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 14
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 14
- 238000009938 salting Methods 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 12
- 235000013305 food Nutrition 0.000 claims description 9
- 238000012545 processing Methods 0.000 claims description 9
- 229960000583 acetic acid Drugs 0.000 claims description 7
- 238000007605 air drying Methods 0.000 claims description 7
- 239000007864 aqueous solution Substances 0.000 claims description 7
- 230000018044 dehydration Effects 0.000 claims description 7
- 238000006297 dehydration reaction Methods 0.000 claims description 7
- 239000012362 glacial acetic acid Substances 0.000 claims description 7
- 238000010348 incorporation Methods 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 239000011812 mixed powder Substances 0.000 claims description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 7
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 7
- 230000008901 benefit Effects 0.000 claims description 5
- 235000012424 soybean oil Nutrition 0.000 claims description 5
- 239000003549 soybean oil Substances 0.000 claims description 5
- 241000238562 Farfantepenaeus aztecus Species 0.000 claims description 4
- 239000013505 freshwater Substances 0.000 claims description 4
- 235000008390 olive oil Nutrition 0.000 claims description 4
- 239000004006 olive oil Substances 0.000 claims description 4
- 241000530454 Litopenaeus schmitti Species 0.000 claims description 3
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 235000013339 cereals Nutrition 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims 1
- 235000013922 glutamic acid Nutrition 0.000 claims 1
- 239000004220 glutamic acid Substances 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 239000011575 calcium Substances 0.000 abstract description 3
- 229910052791 calcium Inorganic materials 0.000 abstract description 3
- 150000001875 compounds Chemical class 0.000 abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 3
- 239000011574 phosphorus Substances 0.000 abstract description 3
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- 235000014633 carbohydrates Nutrition 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract description 2
- 235000014102 seafood Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract 1
- 241000212314 Foeniculum Species 0.000 description 13
- 238000000034 method Methods 0.000 description 13
- 230000008569 process Effects 0.000 description 9
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- 238000010298 pulverizing process Methods 0.000 description 6
- 241000209094 Oryza Species 0.000 description 5
- 235000007164 Oryza sativa Nutrition 0.000 description 5
- 238000004140 cleaning Methods 0.000 description 5
- 235000009566 rice Nutrition 0.000 description 5
- 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 4
- 239000000243 solution Substances 0.000 description 4
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
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- 238000004519 manufacturing process Methods 0.000 description 2
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- 241000541656 Carex marina Species 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 229910052799 carbon Inorganic materials 0.000 description 1
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- 230000001766 physiological effect Effects 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L17/60—Edible seaweed
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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 seafood preparation technical fields, more particularly to a main laver dried shrimp composite flavor sauce, the step of its raw material is made of seaweed, kelp, dried shrimp, white sugar, white sesameseed, semen allii tuberosi, fennel seeds, illiciumverum, sodium glutamate, yellow rice wine, Zanthoxylum essential oil and vegetable oil, specific preparation includes that raw material is cleaned, mixing and crushing, sealed pickling, concentration sauce, dried shrimp decladding stripping and slicing, immersion flavour enhancing, stripping and slicing drying and material are blended；The present invention provides main laver dried shrimp composite flavor sauces and preparation method thereof, it is be combined with each other by enabling being rich in the elements such as phosphorus, calcium and seaweed, kelp raw material in dried shrimp containing nutritional ingredients such as protein, carbohydrate and a large amount of water-soluble dietary fibers, so that the compound sauce of main laver dried shrimp is compared to the seasoning sauce material for generally containing only seaweed ingredient, nutrition is more abundant, and chemical additive is not contained in sauce, suitable many people trusts edible.
Description
Technical field
The present invention relates to seafood preparation technical fields, and in particular to a main laver dried shrimp composite flavor sauce and its system
Preparation Method.
Background technique
For seaweed because its is full of nutrition, fat and cholesterol level are low, cheap, and have special physiological activity object
The advantages of matter, is increasingly liked by people, and a new direction of human health food development is increasingly becoming.Have in seaweed
Nutriment abundant and the function that takes care of health, this makes it have very big application market in terms of production and processing.Fresh water shrimp or sea shrimp meat
Matter is soft, easy to digest, is fabulous food to people that is in poor health and needing to raise after being ill；Magnesium rich in, magnesium in shrimp
There is important adjustment effect to cardiomotility, can be well protected cardiovascular system, it can reduce blood cholesterol level.
Seaweed currently on the market is substantially the product that pie seaweed etc. cannot be instant, and product category is deficient, lacks essence
Fining-off, cannot preferably play the nutritive value and market value of seaweed, in rare seaweed jam products, and in its ingredient
Usually all contain additive, so that having buried security risk while pursuing mouthfeel.Due to current domestic laver product
Seldom, most of to make biscuits, potato chips etc. for seaweed cake, sea sedge and sushi or as auxiliary material.For such production
Product exploitation lacks creativity, so that laver product kind is rare, also just lacks competitiveness in food products market.
Summary of the invention
Therefore, the present invention provides main laver dried shrimp composite flavor sauce and preparation method thereof, by by seaweed, kelp
It cooperates with dried shrimp element, enables being rich in the elements such as phosphorus, calcium and seaweed, kelp raw material in dried shrimp and contain protein, carbon aquation
It closes the nutritional ingredients such as object and a large amount of water-soluble dietary fiber to be combined with each other, so that the compound sauce of main laver dried shrimp is compared to one
As contain only the seasoning sauce material of seaweed ingredient, nutrition is more abundant.
In order to achieve the above object, the present invention is achieved by the following technical programs:
One main laver dried shrimp composite flavor sauce, raw material is by seaweed, kelp, dried shrimp, white sugar, white sesameseed, semen allii tuberosi, fennel fruit
Perfume, illiciumverum, sodium glutamate, yellow rice wine, Zanthoxylum essential oil and vegetable oil composition.
One main laver dried shrimp composite flavor sauce, wherein each material composition is by weight: 25 ~ 35 parts of seaweed, kelp 10 ~
15 parts, 8 ~ 15 parts of dried shrimp, 3 ~ 5 parts of white sugar, 2 ~ 4 parts of white sesameseed, 3 ~ 6 parts of semen allii tuberosi, 1 ~ 3 part of fennel seeds, octagonal 2 ~ 3 parts, paddy ammonia
4 ~ 6 parts of sour sodium, 5 ~ 7 parts of yellow rice wine, 4 ~ 8 parts and 3 ~ 6 parts of vegetable oil of Zanthoxylum essential oil.
Further, the preparation method of sauce includes the following steps:
Seaweed and kelp raw material: being washed the silt and salt spot on surface by S1 with clear water first, then by seaweed and kelp raw material
It is put into 20 ~ 30min of immersion treatment in the aqueous solution that sodium bicarbonate content is 5 ~ 8%, takes out two kinds of materials after impregnating together with fennel fruit
It is little particle that fragrant, octagonal and semen allii tuberosi material, which is put into pulverizer together and crushes,；
In S2: Xiang Shangshu laver-kelp mixed-powder, the clear water and stirring of incorporation white sesameseed, yellow rice wine and weight ratio for 2 ~ 3 times
It is mixed, it is put into sealed pickling 10 ~ 15 days in container together, obtains salting seasoning；
S3: it by the decladding of dried shrimp raw material, cleans and removes fishy smell, then dried shrimp raw material is put into boil in clear water and controls 20 ~ 25min, after cooked
Dried shrimp chopping be fritter particle, be put into sufficient standing in soak and give flavour enhancing processing, pull dried shrimp raw material and benefit after standing out
50 DEG C of heated-air drying is carried out to its particle with dryer, wherein excessive soak moisture is removed, obtains dry dried shrimp
Grain；
S4: the salting seasoning in S2 is subjected to dehydration concentration by heating, is stirred continuously during heating up heating until liquid
The condiment of body state is gradually concentrated as sauce shape, and the water content after enabling condiment be concentrated is 40 ~ 60%；
S5: sauce shape condiment, dried shrimp particle are blended with the mixed liquor of white sugar, sodium glutamate, Zanthoxylum essential oil and vegetable oil, finally
Obtain composite flavor sauce finished product.
Preferably, rapeseed oil, soybean oil, ready-mixed oil or olive oil can be selected in the vegetable oil.
Preferably, white shrimp, freshwater shrimp, water shrimp, shrimp, red shrimp or shrimp can be selected in the dried shrimp raw material.
Preferably, after mixed raw material pulverization process being enabled in S1, the diameter of particle is 0.5 ~ 1cm, wherein disintegrating apparatus
Select 40B-C type efficient food pulverizer.
Preferably, soak is that ethyl alcohol, glacial acetic acid, salt and water are successively formulated according to the ratio of 2:3:1:7 in S3
Mixed liquor, enable dried shrimp the time wherein impregnated be 3 ~ 5h.
Preferably, the mixed liquor of white sugar in S5, sodium glutamate, Zanthoxylum essential oil and vegetable oil is above-mentioned material component and weight ratio
Clear water for 2 ~ 2.5 times mixes by stirring.
The utility model has the advantages that
The present invention is enabled in dried shrimp by the way that seaweed, kelp and dried shrimp element cooperate rich in elements and seaweeds, sea such as phosphorus, calcium
It is combined with each other in carrying raw material containing nutritional ingredients such as protein, carbohydrate and a large amount of water-soluble dietary fibers, so that should
For the compound sauce of main laver dried shrimp compared to the seasoning sauce material for generally containing only seaweed ingredient, nutrition is more abundant.This sauce product
By being used cooperatively yellow rice wine, changing the auxiliary materials such as taste soak in preparation process, the different component raw material of sauce is sufficiently assigned
Taste does not also lose deliciousness so that sauce product is delicious in taste while having nutrition, and without containing chemistry in the ingredient of sauce
Additive component, ensure that the safety of product, and suitable many people trusts edible.
Detailed description of the invention
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technical description to be briefly described, it should be apparent that, the accompanying drawings in the following description is only this
Some embodiments of invention for those of ordinary skill in the art without creative efforts, can be with
It obtains other drawings based on these drawings.
Fig. 1 is the preparation flow figure of sauce product of the present invention.
In figure: 1- raw material cleans, sauce processed is concentrated in 2- mixing and crushing, 3- sealed pickling, 4-, 5- dried shrimp decladding stripping and slicing, 6-
Impregnate flavour enhancing, 7- stripping and slicing drying, the blending of 8- material.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below in conjunction with the embodiment of the present invention,
Technical scheme in the embodiment of the invention is clearly and completely described, it is clear that described embodiment is the present invention one
Divide embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making
Every other embodiment obtained, shall fall within the protection scope of the present invention under the premise of creative work.
Embodiment 1:
One main laver dried shrimp composite flavor sauce, wherein each material composition is by weight: 25 parts of seaweed, 15 parts of kelp, dried shrimp 8
Part, 5 parts of white sugar, 4 parts of white sesameseed, 3 parts of semen allii tuberosi, 1 part of fennel seeds, octagonal 2 parts, 6 parts of sodium glutamate, 7 parts of yellow rice wine, Zanthoxylum essential oil 4
Part and 6 parts of vegetable oil.
Further, the preparation method of sauce includes the following steps:
Seaweed and kelp raw material: being washed the silt and salt spot on surface by S1 with clear water first, then by seaweed and kelp raw material
It is put into immersion treatment 25min in the aqueous solution that sodium bicarbonate content is 8%, takes out two kinds of materials after impregnating together with fennel seeds, eight
It is little particle that angle and semen allii tuberosi material, which are put into pulverizer together and crush,；
In S2: Xiang Shangshu laver-kelp mixed-powder, the clear water and stirring that incorporation white sesameseed, yellow rice wine and weight ratio are 2.5 times are equal
It is mixed, it is put into sealed pickling 12 days in container together, obtains salting seasoning；
S3: by the decladding of dried shrimp raw material, cleaning and remove fishy smell, then dried shrimp raw material is put into boil in clear water and controls 20min, the shrimp after being cooked
Rice chopping is fritter particle, is put into sufficient standing in soak and gives flavour enhancing processing, pulls dried shrimp raw material after standing out and utilize and dry
Dry machine carries out 50 DEG C of heated-air drying to its particle, removes wherein excessive soak moisture, obtains dry dried shrimp particle；
S4: the salting seasoning in S2 is subjected to dehydration concentration by heating, is stirred continuously during heating up heating until liquid
The condiment of body state is gradually concentrated as sauce shape, and the water content after enabling condiment be concentrated is 60%；
S5: sauce shape condiment, dried shrimp particle are blended with the mixed liquor of white sugar, sodium glutamate, Zanthoxylum essential oil and vegetable oil, finally
Obtain composite flavor sauce finished product.
Preferably, vegetable oil selects rapeseed oil and olive oil to press the mixture of 4:1 allotment.
Preferably, dried shrimp raw material selects white shrimp.
Preferably, after mixed raw material pulverization process being enabled in S1, the diameter of particle is 0.5cm, and wherein disintegrating apparatus selects
With 40B-C type efficient food pulverizer.
Preferably, soak is that ethyl alcohol, glacial acetic acid, salt and water are successively formulated according to the ratio of 2:3:1:7 in S3
Mixed liquor, enable dried shrimp the time wherein impregnated be 5h.
Preferably, the mixed liquor of white sugar in S5, sodium glutamate, Zanthoxylum essential oil and vegetable oil is above-mentioned material component and weight ratio
Clear water for 2 times mixes by stirring.
Embodiment 2:
One main laver dried shrimp composite flavor sauce, wherein each material composition is by weight: 35 parts of seaweed, 12 parts of kelp, dried shrimp 9
Part, 3 parts of white sugar, 4 parts of white sesameseed, 6 parts of semen allii tuberosi, 1 part of fennel seeds, octagonal 3 parts, 6 parts of sodium glutamate, 5 parts of yellow rice wine, Zanthoxylum essential oil 4
Part and 6 parts of vegetable oil.
Further, the preparation method of sauce includes the following steps:
Seaweed and kelp raw material: being washed the silt and salt spot on surface by S1 with clear water first, then by seaweed and kelp raw material
It is put into immersion treatment 22min in the aqueous solution that sodium bicarbonate content is 6%, takes out two kinds of materials after impregnating together with fennel seeds, eight
It is little particle that angle and semen allii tuberosi material, which are put into pulverizer together and crush,；
In S2: Xiang Shangshu laver-kelp mixed-powder, the clear water and stirring that incorporation white sesameseed, yellow rice wine and weight ratio are 3 times are mixed,
It is put into sealed pickling 15 days in container together, obtains salting seasoning；
S3: by the decladding of dried shrimp raw material, cleaning and remove fishy smell, then dried shrimp raw material is put into boil in clear water and controls 25min, the shrimp after being cooked
Rice chopping is fritter particle, is put into sufficient standing in soak and gives flavour enhancing processing, pulls dried shrimp raw material after standing out and utilize and dry
Dry machine carries out 50 DEG C of heated-air drying to its particle, removes wherein excessive soak moisture, obtains dry dried shrimp particle；
S4: the salting seasoning in S2 is subjected to dehydration concentration by heating, is stirred continuously during heating up heating until liquid
The condiment of body state is gradually concentrated as sauce shape, and the water content after enabling condiment be concentrated is 50%；
S5: sauce shape condiment, dried shrimp particle are blended with the mixed liquor of white sugar, sodium glutamate, Zanthoxylum essential oil and vegetable oil, finally
Obtain composite flavor sauce finished product.
Preferably, vegetable oil selects ready-mixed oil.
Preferably, dried shrimp raw material selects freshwater shrimp and water shrimp.
Preferably, after mixed raw material pulverization process being enabled in S1, the diameter of particle is 0.6cm, and wherein disintegrating apparatus selects
With 40B-C type efficient food pulverizer.
Preferably, soak is that ethyl alcohol, glacial acetic acid, salt and water are successively formulated according to the ratio of 2:3:1:7 in S3
Mixed liquor, enable dried shrimp the time wherein impregnated be 4h.
Preferably, the mixed liquor of white sugar in S5, sodium glutamate, Zanthoxylum essential oil and vegetable oil is above-mentioned material component and weight ratio
Clear water for 2.5 times mixes by stirring.
Embodiment 3:
One main laver dried shrimp composite flavor sauce, wherein each material composition is by weight: 30 parts of seaweed, 15 parts of kelp, dried shrimp 9
Part, 5 parts of white sugar, 4 parts of white sesameseed, 5 parts of semen allii tuberosi, 3 parts of fennel seeds, octagonal 2 parts, 4 parts of sodium glutamate, 7 parts of yellow rice wine, Zanthoxylum essential oil 4
Part and 5 parts of vegetable oil.
Further, the preparation method of sauce includes the following steps:
Seaweed and kelp raw material: being washed the silt and salt spot on surface by S1 with clear water first, then by seaweed and kelp raw material
It is put into immersion treatment 26min in the aqueous solution that sodium bicarbonate content is 7%, takes out two kinds of materials after impregnating together with fennel seeds, eight
It is little particle that angle and semen allii tuberosi material, which are put into pulverizer together and crush,；
In S2: Xiang Shangshu laver-kelp mixed-powder, the clear water and stirring that incorporation white sesameseed, yellow rice wine and weight ratio are 2 times are mixed,
It is put into sealed pickling 10 days in container together, obtains salting seasoning；
S3: by the decladding of dried shrimp raw material, cleaning and remove fishy smell, then dried shrimp raw material is put into boil in clear water and controls 20min, the shrimp after being cooked
Rice chopping is fritter particle, is put into sufficient standing in soak and gives flavour enhancing processing, pulls dried shrimp raw material after standing out and utilize and dry
Dry machine carries out 50 DEG C of heated-air drying to its particle, removes wherein excessive soak moisture, obtains dry dried shrimp particle；
S4: the salting seasoning in S2 is subjected to dehydration concentration by heating, is stirred continuously during heating up heating until liquid
The condiment of body state is gradually concentrated as sauce shape, and the water content after enabling condiment be concentrated is 60%；
S5: sauce shape condiment, dried shrimp particle are blended with the mixed liquor of white sugar, sodium glutamate, Zanthoxylum essential oil and vegetable oil, finally
Obtain composite flavor sauce finished product.
Preferably, vegetable oil selects soybean oil.
Preferably, dried shrimp raw material selects a shrimp and red shrimp.
Preferably, after mixed raw material pulverization process being enabled in S1, the diameter of particle is 1cm, and wherein disintegrating apparatus is selected
40B-C type efficient food pulverizer.
Preferably, soak is that ethyl alcohol, glacial acetic acid, salt and water are successively formulated according to the ratio of 2:3:1:7 in S3
Mixed liquor, enable dried shrimp the time wherein impregnated be 3.5h.
Preferably, the mixed liquor of white sugar in S5, sodium glutamate, Zanthoxylum essential oil and vegetable oil is above-mentioned material component and weight ratio
Clear water for 2.5 times mixes by stirring.
Embodiment 4:
One main laver dried shrimp composite flavor sauce, wherein each material composition is by weight: 30 parts of seaweed, 14 parts of kelp, dried shrimp 8
Part, 4 parts of white sugar, 4 parts of white sesameseed, 5 parts of semen allii tuberosi, 1 part of fennel seeds, octagonal 2 parts, 4 parts of sodium glutamate, 7 parts of yellow rice wine, Zanthoxylum essential oil 8
Part and 5 parts of vegetable oil.
Further, the preparation method of sauce includes the following steps:
Seaweed and kelp raw material: being washed the silt and salt spot on surface by S1 with clear water first, then by seaweed and kelp raw material
It is put into immersion treatment 30min in the aqueous solution that sodium bicarbonate content is 8%, takes out two kinds of materials after impregnating together with fennel seeds, eight
It is little particle that angle and semen allii tuberosi material, which are put into pulverizer together and crush,；
In S2: Xiang Shangshu laver-kelp mixed-powder, the clear water and stirring that incorporation white sesameseed, yellow rice wine and weight ratio are 3 times are mixed,
It is put into sealed pickling 12 days in container together, obtains salting seasoning；
S3: by the decladding of dried shrimp raw material, cleaning and remove fishy smell, then dried shrimp raw material is put into boil in clear water and controls 20min, the shrimp after being cooked
Rice chopping is fritter particle, is put into sufficient standing in soak and gives flavour enhancing processing, pulls dried shrimp raw material after standing out and utilize and dry
Dry machine carries out 50 DEG C of heated-air drying to its particle, removes wherein excessive soak moisture, obtains dry dried shrimp particle；
S4: the salting seasoning in S2 is subjected to dehydration concentration by heating, is stirred continuously during heating up heating until liquid
The condiment of body state is gradually concentrated as sauce shape, and the water content after enabling condiment be concentrated is 60%；
S5: sauce shape condiment, dried shrimp particle are blended with the mixed liquor of white sugar, sodium glutamate, Zanthoxylum essential oil and vegetable oil, finally
Obtain composite flavor sauce finished product.
Preferably, vegetable oil selects soybean oil.
Preferably, dried shrimp raw material selects red shrimp and shrimp.
Preferably, after mixed raw material pulverization process being enabled in S1, the diameter of particle is 0.5cm, and wherein disintegrating apparatus selects
With 40B-C type efficient food pulverizer.
Preferably, soak is that ethyl alcohol, glacial acetic acid, salt and water are successively formulated according to the ratio of 2:3:1:7 in S3
Mixed liquor, enable dried shrimp the time wherein impregnated be 3h.
Preferably, the mixed liquor of white sugar in S5, sodium glutamate, Zanthoxylum essential oil and vegetable oil is above-mentioned material component and weight ratio
Clear water for 2.5 times mixes by stirring.
Embodiment 5:
One main laver dried shrimp composite flavor sauce, wherein each material composition is by weight: 35 parts of seaweed, 14 parts of kelp, dried shrimp
12 parts, 5 parts of white sugar, 4 parts of white sesameseed, 6 parts of semen allii tuberosi, 2 parts of fennel seeds, octagonal 2 parts, 5 parts of sodium glutamate, 5 parts of yellow rice wine, Zanthoxylum essential oil
8 parts and 6 parts of vegetable oil.
Further, the preparation method of sauce includes the following steps:
Seaweed and kelp raw material: being washed the silt and salt spot on surface by S1 with clear water first, then by seaweed and kelp raw material
It is put into immersion treatment 25min in the aqueous solution that sodium bicarbonate content is 6%, takes out two kinds of materials after impregnating together with fennel seeds, eight
It is little particle that angle and semen allii tuberosi material, which are put into pulverizer together and crush,；
In S2: Xiang Shangshu laver-kelp mixed-powder, the clear water and stirring that incorporation white sesameseed, yellow rice wine and weight ratio are 3 times are mixed,
It is put into sealed pickling 10 days in container together, obtains salting seasoning；
S3: by the decladding of dried shrimp raw material, cleaning and remove fishy smell, then dried shrimp raw material is put into boil in clear water and controls 21min, the shrimp after being cooked
Rice chopping is fritter particle, is put into sufficient standing in soak and gives flavour enhancing processing, pulls dried shrimp raw material after standing out and utilize and dry
Dry machine carries out 50 DEG C of heated-air drying to its particle, removes wherein excessive soak moisture, obtains dry dried shrimp particle；
S4: the salting seasoning in S2 is subjected to dehydration concentration by heating, is stirred continuously during heating up heating until liquid
The condiment of body state is gradually concentrated as sauce shape, and the water content after enabling condiment be concentrated is 48%；
S5: sauce shape condiment, dried shrimp particle are blended with the mixed liquor of white sugar, sodium glutamate, Zanthoxylum essential oil and vegetable oil, finally
Obtain composite flavor sauce finished product.
Preferably, the mixture that vegetable oil selects soybean oil and olive oil to prepare in 1:2 ratio.
Preferably, dried shrimp raw material selects water shrimp.
Preferably, after mixed raw material pulverization process being enabled in S1, the diameter of particle is 0.8cm, and wherein disintegrating apparatus selects
With 40B-C type efficient food pulverizer.
Preferably, soak is that ethyl alcohol, glacial acetic acid, salt and water are successively formulated according to the ratio of 2:3:1:7 in S3
Mixed liquor, enable dried shrimp the time wherein impregnated be 3.5h.
Preferably, the mixed liquor of white sugar in S5, sodium glutamate, Zanthoxylum essential oil and vegetable oil is above-mentioned material component and weight ratio
Clear water for 2.5 times mixes by stirring.
It should be noted that, in this document, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or equipment including a series of elements is not only wanted including those
Element, but also including other elements that are not explicitly listed, or further include for this process, method, article or equipment
Intrinsic element.In the absence of more restrictions, the element limited by sentence "including a ...", it is not excluded that
There is also other identical elements in process, method, article or equipment including element.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
Invention is explained in detail, those skilled in the art should understand that: it still can be to aforementioned each implementation
Technical solution documented by example is modified or equivalent replacement of some of the technical features；And these modification or
Replacement, the spirit and scope for technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (8)
1. a main laver dried shrimp composite flavor sauce, which is characterized in that its raw material by seaweed, kelp, dried shrimp, white sugar, white sesameseed,
Semen allii tuberosi, fennel seeds, illiciumverum, sodium glutamate, yellow rice wine, Zanthoxylum essential oil and vegetable oil composition.
2. main laver dried shrimp composite flavor sauce according to claim 1, which is characterized in that wherein each material composition is pressed
Parts by weight meter: 25 ~ 35 parts of seaweed, 10 ~ 15 parts of kelp, 8 ~ 15 parts of dried shrimp, 3 ~ 5 parts of white sugar, 2 ~ 4 parts of white sesameseed, semen allii tuberosi 3 ~ 6
Part, 1 ~ 3 part of fennel seeds, 2 ~ 3 parts octagonal, 4 ~ 6 parts of sodium glutamate, 5 ~ 7 parts of yellow rice wine, 4 ~ 8 parts and 3 ~ 6 parts of vegetable oil of Zanthoxylum essential oil.
3. main laver dried shrimp composite flavor sauce according to claim 1, which is characterized in that preparation method includes as follows
Step:
Seaweed and kelp raw material: being washed the silt and salt spot on surface by S1 with clear water first, then by seaweed and kelp raw material
It is put into 20 ~ 30min of immersion treatment in the aqueous solution that sodium bicarbonate content is 5 ~ 8%, takes out two kinds of materials after impregnating together with fennel fruit
It is little particle that fragrant, octagonal and semen allii tuberosi material, which is put into pulverizer together and crushes,；
In S2: Xiang Shangshu laver-kelp mixed-powder, the clear water and stirring of incorporation white sesameseed, yellow rice wine and weight ratio for 2 ~ 3 times
It is mixed, it is put into sealed pickling 10 ~ 15 days in container together, obtains salting seasoning；
S3: it by the decladding of dried shrimp raw material, cleans and removes fishy smell, then dried shrimp raw material is put into boil in clear water and controls 20 ~ 25min, after cooked
Dried shrimp chopping be fritter particle, be put into sufficient standing in soak and give flavour enhancing processing, pull dried shrimp raw material and benefit after standing out
50 DEG C of heated-air drying is carried out to its particle with dryer, wherein excessive soak moisture is removed, obtains dry dried shrimp
Grain；
S4: the salting seasoning in S2 is subjected to dehydration concentration by heating, is stirred continuously during heating up heating until liquid
The condiment of body state is gradually concentrated as sauce shape, and the water content after enabling condiment be concentrated is 40 ~ 60%；
S5: sauce shape condiment, dried shrimp particle are blended with the mixed liquor of white sugar, sodium glutamate, Zanthoxylum essential oil and vegetable oil, finally
Obtain composite flavor sauce finished product.
4. main laver dried shrimp composite flavor sauce according to claim 2, it is characterised in that: the vegetable oil can be selected
Rapeseed oil, soybean oil, ready-mixed oil or olive oil.
5. main laver dried shrimp composite flavor sauce according to claim 2, it is characterised in that: the dried shrimp raw material is optional
With white shrimp, freshwater shrimp, water shrimp, shrimp, red shrimp or shrimp.
6. main laver dried shrimp composite flavor sauce according to claim 2, it is characterised in that: enable mixed raw material powder in S1
After broken processing, the diameter of particle is 0.5 ~ 1cm, and wherein disintegrating apparatus selects 40B-C type efficient food pulverizer.
7. main laver dried shrimp composite flavor sauce according to claim 2, it is characterised in that: soak is second in S3
The mixed liquor that alcohol, glacial acetic acid, salt and water are successively formulated according to the ratio of 2:3:1:7, enable dried shrimp wherein impregnate when
Between be 3 ~ 5h.
8. main laver dried shrimp composite flavor sauce according to claim 2, it is characterised in that: white sugar, glutamic acid in S5
The clear water that the mixed liquor of sodium, Zanthoxylum essential oil and vegetable oil is above-mentioned material component and weight ratio is 2 ~ 2.5 times mix by stirring and
At.
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