CN112205593A - Seafood dish and preparation method of frozen seafood thereof - Google Patents
Seafood dish and preparation method of frozen seafood thereof Download PDFInfo
- Publication number
- CN112205593A CN112205593A CN202011145108.1A CN202011145108A CN112205593A CN 112205593 A CN112205593 A CN 112205593A CN 202011145108 A CN202011145108 A CN 202011145108A CN 112205593 A CN112205593 A CN 112205593A
- Authority
- CN
- China
- Prior art keywords
- shrimps
- sauce
- scallops
- sea
- cabbages
- Prior art date
- 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.)
- Withdrawn
Links
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
- A23L17/50—Molluscs
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
Abstract
The invention discloses a seafood dish and a preparation method of a frozen product thereof, wherein the seafood dish comprises the following components: the feed comprises lotus root strips, needle mushrooms, sea cabbages, bamboo shoot slices, sauce, black mouth shells, octopus, shrimps, abalones, scallops and variegated clams, wherein the mass ratio of the lotus root strips, the needle mushrooms, the sea cabbages, the bamboo shoot slices to the sauce is 1:0.8-1.2:2.5-3.5:1.5-2.5:3-4, the black mouth shells, the octopus, the shrimps, the abalones, the scallops and the variegated clams are all whole, and the sum of the mass of the black mouth shells, the octopus, the shrimps, the abalones, the scallops and the variegated clams is 1.5-2.5 times of the sum of the mass of the lotus root strips, the needle mushrooms, the sea cabbages, the bamboo shoot slices and the sauce. It has the advantages of convenient preparation, delicious taste, and convenient cooking.
Description
Technical Field
The invention belongs to the field of food materials, and particularly relates to a seafood dish and a preparation method of a frozen seafood dish.
Background
With the continuous acceleration of the life pace of people, more and more office workers like to buy quick-frozen dishes with super commercial value to directly cook at home so as to shorten the time for cooking at home, but the conventional quick-frozen dishes are common at present, and no seafood-related quick-frozen dishes are temporarily sold in the market.
Disclosure of Invention
In order to solve the technical problems, the invention aims to provide a seafood dish which has good flavor and the property of seafood maca.
In order to realize each pair, the technical scheme of the invention is as follows: a seafood dish comprising: the feed comprises lotus root strips, needle mushrooms, sea cabbages, bamboo shoot slices, sauce, black mouth shells, octopus, shrimps, abalones, scallops and variegated clams, wherein the mass ratio of the lotus root strips, the needle mushrooms, the sea cabbages, the bamboo shoot slices to the sauce is 1:0.8-1.2:2.5-3.5:1.5-2.5:3-4, the black mouth shells, the octopus, the shrimps, the abalones, the scallops and the variegated clams are all whole, and the sum of the mass of the black mouth shells, the octopus, the shrimps, the abalones, the scallops and the variegated clams is 1.5-2.5 times of the sum of the mass of the lotus root strips, the needle mushrooms, the sea cabbages, the bamboo shoot slices and the sauce.
The specification of the black shell is 30-50 g/shell; the size of the octopus is 30-60 g/fish; the shrimps are metapenaeus ensis, and the specification of the shrimps is 20-50 g/shrimp; the abalone is 18-22 abalone in specification; the specification of the scallops is 20-30 g/scallop; the specification of the mottled clams is 5-10 g/piece.
The sauce comprises spicy grilled fish sauce, beef tallow base material, chicken essence, edible salt and soup stock, wherein the mass ratio of the spicy grilled fish sauce to the beef tallow base material to the chicken essence to the edible salt to the soup stock is 65-75: 25-35:1:1.5-2.5:700-750.
The soup stock is prepared by decocting chicken frame, pig bones and water.
The ratio of the chicken frame to the pig cone bone to the water in the soup stock is 2-3:1: 25-35.
The invention also aims to provide a preparation method of the seafood dish frozen product, which comprises the following steps:
step 1: weighing lotus root strips, needle mushrooms, sea cabbages, bamboo shoot slices and sauce according to a proportion, placing the lotus root strips, the needle mushrooms, the sea cabbages and the bamboo shoot slices in a packaging box, and then adding the weighed sauce into the packaging box;
step 2: taking the black-mouth shellfish, the octopus, the shrimps, the abalones, the scallops and the variegated clams according to the proportion, and neatly placing the black-mouth shellfish, the octopus, the shrimps, the abalones, the scallops and the variegated clams above the lotus root strips, the flammulina velutipes, the sea cabbages and the bamboo shoot slices in a packaging box;
and step 3: and (5) covering the packaging box with a film and sealing, and then carrying out speed to obtain the product, namely the frozen seafood dish.
The seafood dish (seafood maca) matched with the seasonings can be provided, and the seafood dish can be cooked by buying a support at home without additionally matching the seasonings, so that the seafood dish is convenient to eat and is nutritional and sanitary.
Detailed Description
The principles and features of this invention are described below in conjunction with embodiments, which are included to explain the invention and not to limit the scope of the invention.
The invention provides a seafood dish, which comprises: the feed comprises lotus root strips, needle mushrooms, sea cabbages, bamboo shoot slices, sauce, black mouth shells, octopus, shrimps, abalones, scallops and variegated clams, wherein the mass ratio of the lotus root strips, the needle mushrooms, the sea cabbages, the bamboo shoot slices to the sauce is 1:0.8-1.2:2.5-3.5:1.5-2.5:3-4, the black mouth shells, the octopus, the shrimps, the abalones, the scallops and the variegated clams are all whole, and the sum of the mass of the black mouth shells, the octopus, the shrimps, the abalones, the scallops and the variegated clams is 1.5-2.5 times of the sum of the mass of the lotus root strips, the needle mushrooms, the sea cabbages, the bamboo shoot slices and the sauce.
Wherein the specification of the black shell is 30-50 g/shell; the size of the octopus is 30-60 g/fish; the shrimps are metapenaeus ensis, and the specification of the shrimps is 20-50 g/shrimp; the abalone is 18-22 abalone in specification; the specification of the scallops is 20-30 g/scallop; the specification of the mottled clams is 5-10 g/piece.
The sauce comprises spicy grilled fish sauce, beef tallow base material, chicken essence, edible salt and soup stock, wherein the mass ratio of the spicy grilled fish sauce to the beef tallow base material to the chicken essence to the edible salt to the soup stock is 65-75: 25-35:1:1.5-2.5:700-750.
Wherein the soup stock is prepared by decocting chicken frame, pig bones and water.
Wherein the mass ratio of the chicken frame to the pig cone bone to the water in the soup stock is 2-3:1: 25-35.
The invention also provides a preparation method of the seafood dish frozen product, which comprises the following steps:
step 1: weighing lotus root strips, needle mushrooms, sea cabbages, bamboo shoot slices and sauce according to a proportion, placing the lotus root strips, the needle mushrooms, the sea cabbages and the bamboo shoot slices in a packaging box, and then adding the weighed sauce into the packaging box;
step 2: taking the black-mouth shellfish, the octopus, the shrimps, the abalones, the scallops and the variegated clams according to the proportion, and neatly placing the black-mouth shellfish, the octopus, the shrimps, the abalones, the scallops and the variegated clams above the lotus root strips, the flammulina velutipes, the sea cabbages and the bamboo shoot slices in a packaging box;
and step 3: and (5) covering the packaging box with a film and sealing, and then carrying out speed to obtain the product, namely the frozen seafood dish.
Specific production process
Firstly, disinfection:
1. cleaning and disinfecting workshop places and tools: wherein, the workshop place and the tools are disinfected by 84 disinfectant or chlorine dioxide, the effective chlorine concentration of the disinfectant is 100ppm, the air environment in the workshop place is disinfected by ozone or an ultraviolet lamp for 35 minutes;
wherein the workshop temperature is controlled at 0-5 ℃;
2. and (3) sterilizing a packaging box and a cover film: according to the production plan of the current shift, the packaging box and the cover film required by the current shift are taken and placed in a sterilizing chamber, and ozone is used for sterilizing, wherein the sterilizing time is not less than 30 minutes.
Second, inspection of raw materials
When various raw materials and inner packing materials are put in storage, sampling inspection must be carried out according to product execution standards (various raw and auxiliary materials and inner packing materials should provide three certificates, namely business licenses, production licenses and inspection report sheets).
Preparation of sauce
1. Weighing 14 jin of chicken frame, 5 jin of pig bones and 150 jin of water, mixing, heating and decocting the chicken frame and the pig cones, and naturally cooling the soup in the chicken frame to obtain soup-stock;
2. weighing 179g of spicy grilled fish sauce, 77g of beef tallow base material, 2.5g of chicken essence, 4.5g of edible salt and 1790g of soup-stock, then mixing and stirring uniformly, heating and boiling for 15 minutes, cooling the soup in a clean environment, and cooling the soup in a freezer to below 10 ℃ for later use to obtain sauce.
Preparation of frozen seafood dish
1. Weighing 50g of lotus root strips, 50g of needle mushrooms, 100g of bamboo shoot slices and 150g of sea cabbage, and spreading the weighed auxiliary materials at the bottom of a packaging box;
2. weighing 170g of sauce, injecting the sauce into a packaging box filled with lotus root strips, needle mushrooms, bamboo shoot slices and sea cabbages, then placing 6 black scallops, 3 scallops, 2 small eight claws, 5 shrimps and 2 abalones in the packaging box, and finally placing mixed color paste to enable the net content to reach 1 kg;
3. and covering a film on the packaging box for sealing, and timely sending the packaging box into a quick-freezing warehouse for quick freezing after sealing, wherein the temperature of the quick-freezing warehouse is controlled to be about minus 35 ℃, and the temperature of the central point of the product is quickly reduced to be below minus 18 ℃.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (6)
1. A seafood dish, which is characterized by comprising: the feed comprises lotus root strips, needle mushrooms, sea cabbages, bamboo shoot slices, sauce, black mouth shells, octopus, shrimps, abalones, scallops and variegated clams, wherein the mass ratio of the lotus root strips, the needle mushrooms, the sea cabbages, the bamboo shoot slices to the sauce is 1:0.8-1.2:2.5-3.5:1.5-2.5:3-4, the black mouth shells, the octopus, the shrimps, the abalones, the scallops and the variegated clams are all whole, and the sum of the mass of the black mouth shells, the octopus, the shrimps, the abalones, the scallops and the variegated clams is 1.5-2.5 times of the sum of the mass of the lotus root strips, the needle mushrooms, the sea cabbages, the bamboo shoot slices and the sauce.
2. The seafood dish of claim 1, wherein the black mouth shellfish is 30-50 g/piece; the size of the octopus is 30-60 g/fish; the shrimps are metapenaeus ensis, and the specification of the shrimps is 20-50 g/shrimp; the abalone is 18-22 abalone in specification; the specification of the scallops is 20-30 g/scallop; the specification of the mottled clams is 5-10 g/piece.
3. The seafood dish as claimed in claim 1, wherein the sauce comprises spicy grilled fish paste, beef tallow base, chicken essence, edible salt and soup stock, and the mass ratio of the spicy grilled fish paste, the beef tallow base, the chicken essence, the edible salt and the soup stock is 65-75: 25-35:1:1.5-2.5:700-750.
4. The seafood dish of claim 3, wherein the broth is prepared by decocting chicken bone, pig bones and water.
5. The seafood dish of claim 4, wherein the ratio of the chicken skeleton, the pig bones and the water in the broth is 2-3:1: 25-35.
6. A method for preparing the seafood dish jelly as claimed in any one of claims 1 to 5, comprising the steps of:
step 1: weighing lotus root strips, needle mushrooms, sea cabbages, bamboo shoot slices and sauce according to a proportion, placing the lotus root strips, the needle mushrooms, the sea cabbages and the bamboo shoot slices in a packaging box, and then adding the weighed sauce into the packaging box;
step 2: taking the black-mouth shellfish, the octopus, the shrimps, the abalones, the scallops and the variegated clams according to the proportion, and neatly placing the black-mouth shellfish, the octopus, the shrimps, the abalones, the scallops and the variegated clams above the lotus root strips, the flammulina velutipes, the sea cabbages and the bamboo shoot slices in a packaging box;
and step 3: and (5) covering the packaging box with a film and sealing, and then carrying out speed to obtain the product, namely the frozen seafood dish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011145108.1A CN112205593A (en) | 2020-10-23 | 2020-10-23 | Seafood dish and preparation method of frozen seafood thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011145108.1A CN112205593A (en) | 2020-10-23 | 2020-10-23 | Seafood dish and preparation method of frozen seafood thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112205593A true CN112205593A (en) | 2021-01-12 |
Family
ID=74056474
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011145108.1A Withdrawn CN112205593A (en) | 2020-10-23 | 2020-10-23 | Seafood dish and preparation method of frozen seafood thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112205593A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101513265A (en) * | 2009-03-09 | 2009-08-26 | 深圳博广天兴食品有限公司 | Method for processing instant octopus |
| CN101869324A (en) * | 2010-06-01 | 2010-10-27 | 大连獐子岛渔业集团股份有限公司 | Full abalone sauce shell and preparation method thereof |
| CN103892336A (en) * | 2012-12-29 | 2014-07-02 | 大连棒棰岛海产股份有限公司 | Food for seafood pot |
| CN103892337A (en) * | 2012-12-29 | 2014-07-02 | 大连棒棰岛海产股份有限公司 | Fotiaoqiang frozen product |
| CN111616319A (en) * | 2020-06-09 | 2020-09-04 | 叙江南品牌管理(深圳)有限公司 | Jiangnan Fotiaoqiang and preparation method thereof |
-
2020
- 2020-10-23 CN CN202011145108.1A patent/CN112205593A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101513265A (en) * | 2009-03-09 | 2009-08-26 | 深圳博广天兴食品有限公司 | Method for processing instant octopus |
| CN101869324A (en) * | 2010-06-01 | 2010-10-27 | 大连獐子岛渔业集团股份有限公司 | Full abalone sauce shell and preparation method thereof |
| CN103892336A (en) * | 2012-12-29 | 2014-07-02 | 大连棒棰岛海产股份有限公司 | Food for seafood pot |
| CN103892337A (en) * | 2012-12-29 | 2014-07-02 | 大连棒棰岛海产股份有限公司 | Fotiaoqiang frozen product |
| CN111616319A (en) * | 2020-06-09 | 2020-09-04 | 叙江南品牌管理(深圳)有限公司 | Jiangnan Fotiaoqiang and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2003038105A (en) | Ready-to-serve food set | |
| CN101869321B (en) | Instant abalone with soup and preparation method thereof | |
| CN100340194C (en) | Method for processing instant fresh sea cucumber | |
| CN101869239A (en) | Instant sea cucumber rice and production method thereof | |
| TW201536183A (en) | Cheese fish meat product and processing method thereof | |
| JP6628922B1 (en) | Packaged cooked seafood products and method for producing the same | |
| CN1701721A (en) | Instant sea cucumber and preparation method thereof | |
| CN101254002A (en) | Production method of air-dry fish can | |
| CN102669641A (en) | Preparation method of tomato juice prawn and crab sauce | |
| KR101094638B1 (en) | Process F0r producing canned mussel and canned mussel thereof | |
| CN108902859A (en) | A kind of preparation process that Cantonese stews | |
| CN111657464A (en) | Self-heating mutton soup and preparation method thereof | |
| RU2511425C1 (en) | Method for production of preserves "chopped zrazy with cabbages and onion sauce with mustard" | |
| CN109832568A (en) | A kind of production process of colored pork balls | |
| CN112205593A (en) | Seafood dish and preparation method of frozen seafood thereof | |
| CN101869324B (en) | Full abalone sauce shell and preparation method thereof | |
| KR101479949B1 (en) | Manufacturing method of fishes and shellfishes | |
| KR101137597B1 (en) | Method of canning for instant konnyaku and instant canned konnyaku | |
| CN105124644A (en) | Production method of non-fried salted air-dried freshwater fish product | |
| KR101752472B1 (en) | Manufacturing method of a crab marinated in sauce | |
| CN109170650A (en) | The manufacture craft of quick-fried juice roe egg | |
| JP7241112B2 (en) | Packaged seafood product and method of making same | |
| KR101667201B1 (en) | Manufacturing method of a prawn marinated in sauce | |
| RU2505228C1 (en) | Method for production of preserves "donskie zrazy with cabbages and mayonnaise" | |
| CN1518899A (en) | Canned sea cucumber and producing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20210112 |