CN110558503A

CN110558503A - Preparation method of spicy conch

Info

Publication number: CN110558503A
Application number: CN201911029888.0A
Authority: CN
Inventors: 高强; 曲正勇
Original assignee: Donggang Tianda Fishery Co Ltd
Current assignee: Donggang Tianda Fishery Co Ltd
Priority date: 2019-10-28
Filing date: 2019-10-28
Publication date: 2019-12-13

Abstract

a preparation method of spicy conchs comprises the following raw materials in parts by weight: sea snail, pepper powder, mustard, vegetable oil, olive oil, green pepper, fennel ball, chrysanthemum juice, medlar, red dry pepper, chicken essence, dried orange peel juice, cooked chicken dark soy sauce, edible salt, white sugar, water, white pepper powder, glutinous rice cake pepper, grass juice, yellow rice wine, fragrant seeds, crystal sugar, oyster sauce, clove and hot seed sauce; after the product is kept stand for 12 hours, the meat color of the conch is bright, the meat quality Q is elastic, crisp and tender, the sauce is light red, the flavor is rich and mellow, and the taste is rich and hierarchical.

Description

preparation method of spicy conch

Technical Field

The invention relates to deep processing of sea snail aquatic food, in particular to a preparation method of spicy sea snails.

Background

the conch in the yellow sea area has rich nutrition, high protein content and reasonable amino acid species composition and proportion; low in fat and cholesterol content, high in unsaturated fatty acid, and easy to be absorbed by human body. The food is eaten by women, and has the effects of maintaining beauty and keeping young; the male can nourish essence, moisten viscera, relieve alcoholism and protect liver; the food is eaten by the old people, and has the effects of improving eyesight, reducing phlegm, reducing blood fat and cholesterol; the calcium-supplementing health food is eaten by children to supplement various trace elements such as calcium, magnesium, iron and zinc, and is popular with consumers. However, live sea snails are not suitable for long-term transportation and storage, and the transportation cost is relatively high, so the main consumer market is limited to the vicinity of the production place. Most of the existing conch frozen products in the market are single frozen products, the holding time is long, the conch frozen products are easy to air dry, and the soup obtained after the conch frozen products are slowly dissolved is little, and the taste is not delicious enough.

Disclosure of Invention

In order to meet the needs of inland markets and consumers fond of eating conch, the applicant develops a new spicy and hot conch product.

The technical scheme adopted by the invention is as follows:

A. cleaning conch, steaming for 5-10min, and taking 210-215Kg of conch;

B. Boiling 5-10 times of wild chrysanthemum with water with small fire for 5-10 minutes, and filtering to obtain juice, wherein the juice is used as wild chrysanthemum juice, and 10-12Kg of wild chrysanthemum juice is taken for later use;

Boiling pericarpium Citri Tangerinae with 4-6 times of water with slow fire for 10-20 min, filtering to obtain juice, and collecting pericarpium Citri Tangerinae juice 14-18 Kg;

boiling 3-5 times of herba Hyperici Japonici with water with slow fire for 5-10min, filtering to obtain juice, and collecting 0.01-0.02Kg of herba Hyperici Japonici juice;

C. preparing a spicy seasoning:

taking 18-25Kg of red dry pepper for later use;

1) Pouring 10-12Kg of vegetable oil into a pot, heating to 60-80 ℃, adding the red dry pepper, keeping the oil temperature at 60-80 ℃ with slow fire, stir-frying for 2-3 minutes, cooling, taking out the fried dry pepper, and grinding into powder to obtain the chili oil and the fried chili powder, wherein the weight ratio of the vegetable oil to the dry pepper is 1: 0.8-1.2;

2) Pouring 10-12Kg of vegetable oil into a pot, heating to 60-80 deg.C, adding 0.2-0.3Kg of semen Foeniculi, 0.2-0.3Kg of flos Caryophylli, and 0.1-0.15Kg of fructus Foeniculi ball, parching for 1-3 min, and getting the mixture;

3) Grinding the rest red dry pepper which is not fried into chilli powder, mixing the chilli powder with the chili oil obtained in the step (1), and uniformly mixing to obtain a mixture;

4) boiling the rest 10-12Kg of vegetable oil into boiled oil, and cooling for later use;

5) Uniformly mixing 12-16Kg of fried chili powder obtained in the step (1), 4-8Kg of chicken essence and the cooked oil obtained in the step (4), 16-20Kg of cooked rice, 20-30Kg of edible salt, 20-22Kg of white sugar, 10-11Kg of rock sugar, 600-850Kg of water, 0.2-0.3Kg of white pepper powder, 0.1-0.15Kg of glutinous rice pepper, 0.5-0.8Kg of Shaoxing rice wine, 0.5-0.6Kg of oyster sauce, 30-40Kg of olive oil and 15-18Kg of mustard to obtain a mixture, boiling the mixture for more than 8 hours, and concentrating the mixture to 20-30% of the volume of the mixture to obtain the required spicy sauce;

D. Putting the spicy sauce and the conch into a container, adding 20-24Kg of chopped green peppers, 6-8Kg of wild chrysanthemum juice, 6-8Kg of medlar, dried orange peel juice, 0.5-0.6Kg of spicy seed sauce and the grass juice, fully stirring, refrigerating at 5-15 ℃, standing for 12 hours to obtain a product, and obtaining the canned instant spicy conch.

And step A, cleaning and steaming the conch for 5-10min, and immediately taking out the conch for later use.

After the product is kept stand for 12 hours, the meat color of the conch is bright, the meat quality Q is elastic, crisp and tender, the sauce is light red, the flavor is rich and mellow, and the taste is rich and hierarchical.

The conch is prepared by steaming for 5-10min to ensure fresh and tender meat quality of the conch and no loss of original flavor of the conch meat;

the chili sub-sauce is used as a finished sauce, the sauce has unique taste, the spicy taste of the product can be improved, and the salty taste of the product can be enhanced and the spicy taste can be reduced if other brands of chili sauce are used;

the vegetable oil comprises one or more of rapeseed oil, peanut oil and salad oil.

the spicy pepper powder is prepared by grinding the spicy peppers into powder.

the wild chrysanthemum juice is obtained by boiling wild chrysanthemum with water, and the wild chrysanthemum can improve the fresh fragrance of the product while keeping the original fragrance of the sea snail meat, so that the product is spicy but not greasy.

The dried orange peel juice is obtained by boiling dried orange peel with water, and the dried orange peel is pungent, is cool, has aromatic smell and is good at regulating qi.

The aniseed and the lysimachia sikokiana in the product can play roles in removing fishy smell and improving fragrance while ensuring the original taste of the food. Oyster sauce and rock candy can improve product color, expel wind and remove dampness, promote qi circulation and relieve pain, regulate menstruation, and remove toxic substance.

the cooked chicken rice dark soy sauce and the rock sugar in the ingredients can improve the color of the product, if the dark soy sauce is used alone, the color of the product can be darkened, the original taste of the product is damaged, the rock sugar product is used alone, and the product can be full and bright in color and luster when being used simultaneously.

the spicy sub-sauce can improve the fresh spicy taste of the product, and the grass discharge can improve the flavor of the spicy sub-sauce.

the spicy sea snail adopts a unique formula, fully ensures the original taste and flavor of the spicy sea snail meat, is instant to unseal, has more juice and tender meat, is convenient and sanitary, adapts to the fast-paced life style of modern people, and solves the double problems of saving time on a dining table and enjoying natural and delicious taste.

the present invention has the main advantages of sea snail as main material and belongs to Liaoning Dandong landmark product, and the sea snail is steamed and boiled. The spicy sauce is finely processed, is a compound seasoning with strong fragrance, has strong fragrance, can be used for preparing various seasoning foods, can stimulate gastric secretion of a human body after being eaten, enhances appetite, has the functions of dispelling wind and guiding qi, dispelling cold and removing dampness, is also added with medlar and the like, is beneficial to nourishing yin and tonifying yang of the body, is spicy, hot, fresh and fragrant, has strong taste and comfortable mouthfeel, and simultaneously has the functions of tonifying spleen, resolving dampness and digesting due to mutual intermodulation of various spices. The sea snail meat seasoning has the advantages of ensuring the unique delicate flavor of the sea snail meat, having thick mouthfeel, and good color, fragrance and taste, and being a green table-ware which has rich nutrition, mellow and delicious taste, rich mouthfeel and convenient eating.

Detailed Description

Example 1

A. cleaning conch, steaming for 10min, and taking out, and collecting 210Kg of conch;

B. boiling the wild chrysanthemum with 6 times of water by slow fire for 5 minutes, and filtering to obtain juice, wherein the juice is used as wild chrysanthemum juice, and 10Kg of wild chrysanthemum juice is taken for later use;

boiling pericarpium Citri Tangerinae with 4 times of water with slow fire for 10min, filtering to obtain juice, and collecting pericarpium Citri Tangerinae juice 14 Kg;

boiling 3 times of the weight of the lysimachia sikokiana with water for 5 minutes by small fire, filtering to obtain juice, taking 0.01Kg of lysimachia sikokiana juice for later use;

C. preparing a spicy seasoning: taking 18Kg of red dry pepper for later use;

1) pouring 10Kg of vegetable oil into a pot, heating to 65 ℃, adding the red dry pepper, keeping the oil temperature at 65 ℃ with slow fire, stir-frying for 3 minutes, cooling, taking out the fried dry pepper, and grinding into powder to obtain the chili oil and the fried chili powder, wherein the weight ratio of the vegetable oil to the dry pepper is 1: 0.8;

2) pouring 10Kg of vegetable oil into a pot, heating to 65 ℃, adding 0.2Kg of fragrant seeds, 0.2Kg of clove and 0.1Kg of fennel ball, stir-frying for 3 minutes, and stir-frying to obtain a mixture;

4) boiling the rest 10Kg of vegetable oil into boiled oil, and cooling for later use;

5) Uniformly mixing 12Kg of fried chili powder obtained in the step (1), 4Kg of chicken essence, 16Kg of cooked rice sauce, 20Kg of edible salt, 20Kg of white sugar, 10Kg of rock sugar, 600Kg of water, 0.2Kg of white pepper powder, 0.1Kg of glutinous rice cake and pepper, 0.5Kg of Shaoxing rice wine, 0.5Kg of oyster sauce, 30Kg of olive oil and 15Kg of mustard to obtain a mixture, boiling for 8 hours, and concentrating the mixture to 20% of the volume of the mixture to obtain the required sauce;

D. putting the spicy sauce and the conch into a container, adding 20Kg of chopped green peppers, 6Kg of wild chrysanthemum juice, 6Kg of medlar, dried orange peel juice, 0.5Kg of spicy seed sauce and the herb discharging juice, fully stirring, refrigerating at 5-10 ℃, standing for 12 hours to obtain a product, namely the canned instant spicy conch.

the vegetable oil used in this example was peanut oil.

after the product is kept stand for 12 hours, the sea snail meat is bright in color, the meat quality is elastic, crisp and tender, the sauce is light red, the fragrance is strong, the taste is mellow, and the taste is rich and layered.

example 2

A. cleaning conch, steaming for 8min, and taking out, and collecting 212Kg of conch;

B. boiling the wild chrysanthemum with water which is 8 times of the weight of the wild chrysanthemum for 10 minutes by small fire, and filtering to obtain juice, wherein 11Kg of wild chrysanthemum juice is taken for later use;

boiling pericarpium Citri Tangerinae with 5 times of water with slow fire for 15 min, filtering to obtain juice, and collecting pericarpium Citri Tangerinae juice 16 Kg;

boiling the lysimachia sikokiana with water 4 times of the weight of the lysimachia sikokiana for 8 minutes by small fire, filtering to obtain juice, taking 0.015Kg of lysimachia sikokiana juice for later use;

C. preparing a spicy seasoning: taking 18-25Kg of red dry pepper for later use;

1) pouring 11Kg of vegetable oil into a pot, heating to 75 ℃, adding the red dry pepper, keeping the oil temperature at 75 ℃ with slow fire, stir-frying for 2 minutes, cooling, taking out the fried dry pepper, and grinding into powder to obtain the chili oil and the fried chili powder, wherein the weight ratio of the vegetable oil to the dry pepper is 1: 1;

2) Pouring 10-12Kg of vegetable oil into a pot, heating to 60-80 ℃, adding 0.25Kg of fragrant seeds, 0.25Kg of clove and 0.12Kg of fennel ball, stir-frying for 2 minutes, and stir-frying to obtain a mixture;

4) boiling the rest 11Kg of vegetable oil which is not used into boiled oil, and cooling for later use;

5) uniformly mixing fried chilli powder obtained in the step (1), the mixture obtained in the step (2), the uniformly stirred mixture obtained in the step (3), 14Kg of pepper powder, 6Kg of chicken essence and the cooked oil obtained in the step (4), 18Kg of old cooked chicken sauce, 25Kg of edible salt, 21Kg of white sugar, 10.5Kg of rock sugar, 700Kg of water, 0.25Kg of white pepper powder, 0.12Kg of glutinous rice cake and sea pepper, 0.6Kg of Shaoxing rice wine, 0.55Kg of oyster sauce, 35Kg of olive oil and 16Kg of mustard to obtain a mixture, boiling the mixture for more than 8 hours, and concentrating the mixture to 25% of the volume of the mixture to obtain the required spicy sauce;

D. putting the spicy sauce and the conch into a container, adding 22Kg of chopped green peppers, 7Kg of wild chrysanthemum juice, 7Kg of medlar, dried orange peel juice, 0.55Kg of spicy seed sauce and the herb discharging juice, fully stirring, refrigerating at 6-12 ℃, standing for 18 hours to obtain a product, namely the canned instant spicy conch.

the vegetable oil used in this example was salad oil.

example 3

A. cleaning conch, steaming for 5min, and taking out, and collecting 215Kg of conch;

B. boiling the wild chrysanthemum with water of which the weight is 10 times of that of the wild chrysanthemum for 8 minutes by small fire, and filtering to obtain juice, wherein 12Kg of wild chrysanthemum juice is taken for later use;

Boiling pericarpium Citri Tangerinae with 6 times of water with slow fire for 20 min, filtering to obtain juice, and collecting 18Kg of pericarpium Citri Tangerinae juice;

boiling herba Hyperici Japonici with 5 times of water with slow fire for 10min, filtering to obtain juice, and collecting 0.02Kg of herba Hyperici Japonici juice;

C. Preparing a spicy seasoning: taking 25Kg of red dry pepper for later use;

1) Pouring 12Kg of vegetable oil into a pot, heating to 80 ℃, adding the red dry pepper, keeping the oil temperature at 80 ℃ with slow fire, stir-frying for 2 minutes, cooling, taking out the fried dry pepper, and grinding into powder to obtain the chili oil and the fried chili powder, wherein the weight ratio of the vegetable oil to the dry pepper is 1: 1.2;

2) Pouring 12Kg of vegetable oil into a pot, heating to 80 ℃, adding 0.3Kg of fragrant seeds, 0.3Kg of clove and 0.15Kg of fennel ball, stir-frying for 1 minute, and stir-frying to obtain a mixture;

4) Boiling the rest 12Kg of vegetable oil into boiled oil, and cooling for later use;

5) Uniformly mixing 16Kg of fried chili powder obtained in the step (1), 8Kg of chicken essence, 20Kg of cooked rice sauce, 30Kg of edible salt, 22Kg of white sugar, 11Kg of rock sugar, 850Kg of water, 0.3Kg of white pepper powder, 0.15Kg of glutinous rice cake and pepper, 0.8Kg of Shaoxing rice wine, 0.6Kg of oyster sauce, 40Kg of olive oil and 18Kg of mustard to obtain a mixture, boiling for more than 10 hours, and concentrating the mixture to 30% of the volume of the mixture to obtain the required sauce;

D. Putting the spicy sauce and the conch into a container, adding 24Kg of chopped green peppers, 8Kg of chrysanthemum flower juice, 8Kg of medlar, orange peel juice, 0.6Kg of spicy seed sauce and the grass sauce, fully stirring, refrigerating at 10-15 ℃, standing for 24 hours to obtain a product, namely the canned instant spicy conch.

The vegetable oil used in this example was rapeseed oil.

Claims

1. a preparation method of spicy conch is characterized by comprising the following steps:

the feed is prepared from the following raw materials in parts by weight: 210-215 parts of conch, 12-16 parts of pepper powder, 15-18 parts of mustard, 30-36 parts of vegetable oil, 30-40 parts of olive oil, 20-24 parts of green pepper, 0.1-0.15 part of fennel ball, 10-12 parts of chrysanthemum juice, 6-8 parts of medlar, 18-25 parts of red dried pepper, 4-8 parts of chicken essence, 14-18 parts of dried orange peel juice, 16-20 parts of cooked rice, 20-30 parts of edible salt, 20-22 parts of white sugar, 600-850 parts of water, 0.2-0.3 part of white pepper powder, 0.1-0.15 part of glutinous rice pepper, 0.01-0.02 part of sparrow juice, 0.5-0.8 part of Shaoxing wine, 0.2-0.3 part of fragrant seeds, 10-11 parts of rock candy, 0.5-0.6 part of oil consumption, 0.2-0.3 part of clove and 0.5-0.6 part of spicy seed sauce;

A. cleaning and steaming conch, and taking out conch for later use;

B. Boiling 5-10 times of flos Chrysanthemi with 5-10 times of water for 5-10min, and filtering to obtain juice as flos Chrysanthemi juice;

Boiling pericarpium Citri Tangerinae with 4-6 times of water for 10-20 min, and filtering to obtain juice as pericarpium Citri Tangerinae juice;

Boiling herba Hyperici Japonici with 3-5 times of water for 5-10min, and filtering to obtain juice as herba Hyperici Japonici juice;

C. Preparing a spicy seasoning:

1) pouring 10-12 parts by weight of vegetable oil into a pot, heating to 60-80 ℃, adding the red dry pepper, keeping the oil temperature at 60-80 ℃ with slow fire, stir-frying for 2-3 minutes, cooling, taking out the fried dry pepper, and grinding into powder to obtain chili oil and fried chili powder, wherein the weight ratio of the vegetable oil to the dry pepper is 1: 0.8-1.2;

2) pouring 10-12 parts by weight of vegetable oil into a pot, heating to 60-80 ℃, adding the fragrant seeds, the clove and the fennel ball, stir-frying for 1-3 minutes, and stir-frying to obtain a mixed material;

4) Boiling the rest vegetable oil into boiled oil, and cooling;

5) uniformly mixing the fried chilli powder obtained in the step (1), the mixed material obtained in the step (2), the uniformly stirred mixture obtained in the step (3), the pepper powder, the cooked oil obtained in the step (4), chicken essence, cooked chicken sauce, edible salt, white sugar, rock sugar, water, white pepper powder, glutinous rice cake and chili pepper, Shaoxing rice wine, oyster sauce, olive oil and mustard to obtain a mixed material, boiling the mixed material for more than 8 hours, and concentrating the mixed material to 20-30% of the volume of the mixed material to obtain the required spicy sauce;

D. putting the spicy sauce and the conch into a container, adding chopped green peppers, the wild chrysanthemum flower juice, the medlar, the dried orange peel juice, the spicy seed sauce and the lysimachia sikokiana juice, fully stirring, refrigerating at 5-15 ℃, standing for 12 hours, and obtaining the spicy conch.

2. the method of claim 1, wherein: the vegetable oil comprises one or more of rapeseed oil, peanut oil and salad oil.

3. The method of claim 1, wherein: and step A, cleaning and steaming the conch for 5-10min, and immediately taking out the conch for later use.

4. the method of claim 1, wherein: and D, refrigerating and standing at 5-15 ℃ for 12-48 hours.