CN113331381A - Sichuan-style braised prawn seasoning and preparation method thereof - Google Patents
Sichuan-style braised prawn seasoning and preparation method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
-
- 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
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- 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
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- 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 invention discloses a Sichuan braised prawn seasoning, which comprises a dry seasoning bag and a seasoning bag; the dry seasoning packet mainly comprises chicken powder seasoning, white granulated sugar, spices and food essence; the seasoning bag mainly comprises rapeseed oil, spice, hot pepper, Pixian bean paste, edible chicken oil, edible salt, monosodium glutamate, chicken essence, yeast extract and food essence; the seasoning bag comprises the following components: 70-100 parts of rapeseed oil, 30-50 parts of spice, 10-25 parts of pepper, 6-10 parts of Pixian bean paste, 10-15 parts of edible chicken oil, 20-25 parts of edible salt, 6-10 parts of monosodium glutamate, 6-10 parts of chicken essence, 2-5 parts of yeast extract and 3-9 parts of food essence. In addition, the invention also discloses a preparation method of the Sichuan braised prawn seasoning. The invention is mainly used for cooking the shrimps such as prawns and crayfish, can make the shrimps tasty without long-time firing in actual use, and can prevent the meat quality of the shrimps from becoming old and firewood and keep the meat quality of the shrimps tender.
Description
Technical Field
The invention relates to the technical field of seasonings, in particular to a Sichuan braised prawn seasoning; in addition, the invention also relates to a preparation method of the Sichuan braised prawn seasoning.
Background
The Chinese food culture can be called the world of fashion, the posterity of Jianghuang plain at the Yangtze city of Hubei province, numerous lakes, longitudinal and transverse ditches, and is famous for the prolific production of lobsters (the academic name: Procambarus clarkii). The lobsters in the world are named as Chinese lobsters, Chinese lobsters and Hubei lobsters, and Hubei lobsters and the Xinjiang lobsters.
Lobsters, also known as crayfish or freshwater crayfish. Mantis is called Mantis. The status of procambarus clarkii is taxonomically: arthropoda, Crustacea, decapod, Reptida, Manzidae, Procambruidae, Procambarus.
The shrimps are also very delicious food, and at present, seasonings are generally prepared by the shrimps when the shrimps are cooked, and the shrimps are also cooked by directly using the Pi county broad bean paste or the hotpot condiment, but the taste is poor, and the shrimps are aged and firewood-changed to influence the taste due to the fact that the quality of the meat of the shrimps is reduced and the shrimp meat is aged and changed into firewood for being tasty.
Disclosure of Invention
The invention aims to provide a Sichuan braised prawn seasoning which is mainly used for cooking prawns, can make the prawns tasty without long-time baking in actual use, can prevent the meat quality of the prawns from becoming old and firewood, and can keep the meat quality of the prawns tender.
In addition, the invention also discloses a preparation method of the Sichuan braised prawn seasoning.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
a Sichuan-style braised prawn seasoning comprises a dry seasoning bag and a seasoning bag;
the dry seasoning packet mainly comprises chicken powder seasoning, white granulated sugar, spices and food essence;
the seasoning bag mainly comprises rapeseed oil, spice, hot pepper, Pixian bean paste, edible chicken oil, edible salt, monosodium glutamate, chicken essence, yeast extract and food essence;
the seasoning bag comprises the following components:
70-100 parts of rapeseed oil, 30-50 parts of spice, 10-25 parts of pepper, 6-10 parts of Pixian bean paste, 10-15 parts of edible chicken oil, 20-25 parts of edible salt, 6-10 parts of monosodium glutamate, 6-10 parts of chicken essence, 2-5 parts of yeast extract and 3-9 parts of food essence.
Further defined, the flavoring bag comprises the following components: 80 parts of rapeseed oil, 40 parts of spices, 20 parts of hot peppers, 8 parts of Pixian bean paste, 12 parts of edible chicken oil, 22 parts of edible salt, 8 parts of monosodium glutamate, 8 parts of chicken essence, 4 parts of yeast extract and 5 parts of food essence.
Wherein, the dry material bag comprises the following components: 3-6 parts of chicken powder seasoning, 5-8 parts of white granulated sugar, 10-15 parts of spice and 6-8 parts of food essence.
The invention discloses a preparation method of a Sichuan braised prawn seasoning, which specifically comprises the following steps:
step 1: weighing the components of the dry material bag according to the proportion, mixing the components, stirring and crushing;
step 2: weighing the components of the seasoning packet according to the proportion, and processing according to the following mode:
s101: pretreating raw materials, crushing the spices by a 1.5-2cm sieve mesh crusher, soaking with boiled water 2 times the weight of the spices for 20-40 minutes, and processing by a mincing machine; heating 1/2 deg.C to 150-;
s102: processing Capsici fructus, selecting new generation Capsici fructus in Henan and Shaanxi fructus wrinkled Capsici, each of which accounts for 1/2, placing in boiling water, boiling for 10-20min, and processing with cutter to obtain glutinous rice cake Capsici fructus;
s103: frying, which comprises the following specific steps:
s1031: adding rapeseed oil into an automatic frying pan, heating the oil to 140-;
s1032: adding the Pixian bean paste into an automatic frying pan and frying for 4-7 minutes;
s1033: adding the composite spice which is braised for 24 hours, mixing and frying for 8-12 minutes;
s1034: adding other adjuvants, and stirring.
Further limiting, the diameter of the discharge hole plate of the mincing machine in S101 and S102 is 10-13 mm.
As a preferable scheme, the diameter of the discharge hole plate of the mincing machine in S101 and S102 is 12 mm.
Compared with the prior art, the invention has the following beneficial effects:
the seasoning bag mainly comprises a dry material bag and a seasoning material bag, wherein the dry material bag mainly comprises chicken powder seasoning, white granulated sugar, spices and food essence; the seasoning bag mainly comprises rapeseed oil, spice, hot pepper, Pixian bean paste, edible chicken oil, edible salt, monosodium glutamate, chicken essence, yeast extract and food essence; in actual use, the invention can be used for cooking river snails, bullfrogs, crabs, loaches and the like besides crayfishes; the amount of the seasoning is added according to the amount of cooking food materials when in use, the prawn can be tasty without long-time firing in actual use, and the prawn meat can be prevented from aging and becoming firewood, so that the prawn meat can keep tender.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings that are required to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.
Fig. 1 is a schematic view of the overall structure of the braising device in the first embodiment of the invention.
Reference numerals:
1-support frame, 2-spherical tank body, 3-upper cover, 4-feed inlet, 5-sandwich structure, 6-L-shaped discharge pipe, 7-discharge pipe, 8-valve, 9-piston column, 10-telescopic rod, 11-driving device and 12-stirring device.
Detailed Description
In the following, only certain exemplary embodiments are briefly described. As those skilled in the art will recognize, the described embodiments may be modified in various different ways, all without departing from the spirit or scope of the embodiments of the invention. Accordingly, the drawings and description are to be regarded as illustrative in nature, and not as restrictive.
In the description of the embodiments of the present invention, it should be understood that the terms "length", "vertical", "horizontal", "top", "bottom", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only used for convenience in describing the embodiments of the present invention and simplifying the description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus, should not be construed as limiting the embodiments of the present invention.
Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the embodiments of the present invention, "a plurality" means two or more unless specifically limited otherwise.
In the embodiments of the present invention, unless otherwise explicitly specified or limited, the terms "mounted," "connected," "fixed," and the like are to be construed broadly, e.g., as being fixedly connected, detachably connected, or integrated; the connection can be mechanical connection, electrical connection or communication; either directly or indirectly through intervening media, either internally or in any other relationship. Specific meanings of the above terms in the embodiments of the present invention can be understood by those of ordinary skill in the art according to specific situations.
In embodiments of the invention, unless expressly stated or limited otherwise, the first feature "on" or "under" the second feature may comprise the first and second features being in direct contact, or the first and second features being in contact, not directly, but via another feature therebetween. Also, the first feature being "on," "above" and "over" the second feature includes the first feature being directly on and obliquely above the second feature, or merely indicating that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature includes the first feature being directly above and obliquely above the second feature, or simply meaning that the first feature is at a lesser level than the second feature.
The following disclosure provides many different embodiments or examples for implementing different configurations of embodiments of the invention. To simplify the disclosure of embodiments of the invention, the components and arrangements of specific examples are described below. Of course, they are merely examples and are not intended to limit embodiments of the invention. Furthermore, embodiments of the present invention may repeat reference numerals and/or letters in the various examples, such repetition is for the purpose of simplicity and clarity and does not in itself dictate a relationship between the various embodiments and/or configurations discussed.
Embodiments of the present invention will be described in detail below with reference to the accompanying drawings.
Example one
The embodiment discloses a Sichuan-style braised prawn seasoning, which comprises a dry seasoning bag and a seasoning bag;
the dry seasoning packet mainly comprises chicken powder seasoning, white granulated sugar, spices and food essence;
wherein, the dry material bag comprises the following components: 3 parts of chicken powder seasoning, 5 parts of white granulated sugar, 10 parts of spice and 6 parts of food essence;
the seasoning bag mainly comprises rapeseed oil, spice, hot pepper, Pixian bean paste, edible chicken oil, edible salt, monosodium glutamate, chicken essence, yeast extract and food essence;
the seasoning bag comprises the following components:
70 parts of rapeseed oil, 30 parts of spices, 10 parts of hot peppers, 6 parts of Pixian bean paste, 10 parts of edible chicken oil, 20 parts of edible salt, 6 parts of monosodium glutamate, 6 parts of chicken essence, 2 parts of yeast extract and 3 parts of food essence.
Wherein, it needs to be said that, the spice is a compound flavor type spice, which mainly comprises the following components: 4-5 parts of rhizoma kaempferiae, 3-4 parts of liquorice, 6-10 parts of fructus amomi, 3-5 parts of myrcia, 4-5 parts of galangal, 4-7 parts of cumin, 3-4 parts of amomum tsao-ko, 4-5 parts of aniseed, 1-2 parts of momordica grosvenori, 15-20 parts of pepper, 5-10 parts of green pepper, 2-3 parts of amomum cardamomum, 3-5 parts of fennel, 1-2 parts of peach kernel, 2-3 parts of pseudo-ginseng, 2-3 parts of fructus galangae, 4-6 parts of longan, 5-10 parts of laurel leaf, 5-10 parts of pepper, 2-8 parts of clove, 2-3 parts of codonopsis pilosula and 1-2 parts of gastrodia elata;
in this embodiment, the spice comprises the following specific components:
4.5 parts of rhizoma kaempferiae, 3 parts of liquorice, 8 parts of fructus amomi, 4 parts of myrcia, 5 parts of galangal, 6 parts of cumin, 4 parts of tsaoko amomum fruits, 5 parts of star anises, 2 parts of momordica grosvenori, 18 parts of pepper, 8 parts of green pepper, 3 parts of amomum cardamomum, 4 parts of fennel, 2 parts of peach kernels, 3 parts of pseudo-ginseng, 3 parts of galangal, 5 parts of longan, 7 parts of bay leaves, 8 parts of pepper, 7 parts of clove, 3 parts of codonopsis pilosula and 2 parts of gastrodia elata;
in the embodiment, the yeast extract mainly adopts beer yeast and original yeast in a ratio of 1:5 as raw materials, and the flavor enhancer prepared by an autolysis method can greatly improve the delicious taste of the prawn.
According to the invention, 20 spices are mixed to form the compound spice, so that the food material is more tasty in the burning process.
In addition, the embodiment also discloses a preparation method of the Sichuan braised prawn seasoning, which is characterized by comprising the following steps:
step 1: weighing the components of the dry material bag according to the proportion, mixing the components, stirring and crushing;
step 2: weighing the components of the seasoning packet according to the proportion, and processing according to the following mode:
s101: pretreating raw materials, crushing the spices by a 1.5-2cm sieve mesh crusher, soaking with boiled water 2 times the weight of the spices for 20-40 minutes, and processing by a mincing machine; heating 1/2 deg.C to 150-;
s102: processing Capsici fructus, selecting new generation Capsici fructus in Henan and Shaanxi fructus wrinkled Capsici, each of which accounts for 1/2, placing in boiling water, boiling for 10-20min, and processing with cutter to obtain glutinous rice cake Capsici fructus;
s103: frying, which comprises the following specific steps:
s1031: adding rapeseed oil into an automatic frying pan, heating the oil to 140-;
s1032: adding the Pixian bean paste into an automatic frying pan and frying for 4-7 minutes;
s1033: adding the composite spice which is braised for 24 hours, mixing and frying for 8-12 minutes;
s1034: adding other adjuvants, and stirring.
Wherein, the diameter of the discharge orifice plate of the mincing machine in S101 and S102 is 10-13 mm.
Further limiting, the diameter of the discharge orifice plate of the mincing machine in S101 and S102 is 12 mm.
In order to further excite the fragrance of the spices, stewing equipment with the following structure is adopted to stew the spices:
the braising equipment comprises a support frame 1, a spherical tank body 2 and an upper cover 3, wherein the spherical tank body 2 is arranged on the support frame 1, the upper cover 3 is connected with a driving device 11, the driving device 11 is arranged on the support frame 1, the upper end of the spherical tank body 2 is provided with a feed port 4, and the driving device 11 is used for driving the upper cover 3 to be close to the spherical tank body 2 and to be in mutual contact with the spherical tank body 2 to seal the feed port 4 or open the feed port 4; the spherical tank body 2 is of a sandwich structure 5, a heating medium is arranged in the sandwich structure 5 of the spherical tank body 2, and the heating medium is steam or hot water to heat the spherical tank body 2;
spherical tank body 2 lower extreme is connected with L type discharging pipe 6, is provided with row material pipe 7 on the L type discharging pipe 6, is provided with valve 8 on arranging material pipe 7, arranges material pipe 7 and connects perpendicularly on L type discharging pipe 6, is provided with piston post 9 in the L type discharging pipe 6, and piston post 9 is connected with telescopic link 10, and telescopic link 10 is connected and is used for driving piston post 9 to remove in L type discharging pipe 6 on support frame 1.
Wherein, the piston column 9 is connected with the L-shaped discharge pipe 6 in a sliding and sealing way.
Further optimization, the piston column 9 is provided with a heated expansion type sealing ring.
The upper cover 3 is provided with a stirring device 12.
Therefore, in actual use, after the spices are placed in the spherical tank body 2, the upper cover 3 is driven by the arranged driving device 11 to be matched with the spherical tank body 2 to seal the feeding hole 4; then introducing steam or hot water into the interlayer of the spherical tank body 2 to heat the spherical tank body 2; so that the internal temperature of the spherical tank body 2 reaches a preset temperature value; and then starting the stirring device 12 to stir the spices, so that the spices are heated more quickly and uniformly, and the stewing effect is improved.
It should be noted that the driving device 11 is mainly used for driving the upper cover 3 to ascend or descend, and may adopt an air cylinder, a hydraulic cylinder or a screw driving assembly, and the specific structure thereof is not described in detail herein.
In the embodiment, as the arranged L-shaped discharge pipe 6, the discharge pipe 7, the valve 8, the telescopic rod 10 and the piston column 9 form an aggregate prevention structure, in the braising process, the piston column 9 is positioned at the end part of a transverse pipe in the L-shaped discharge pipe 6, so that the situation that materials enter the left end of the transverse pipe of the L-shaped discharge pipe 6 to cause uneven heating of the spices can be avoided; when discharging is needed, the telescopic rod 10 drives the piston column 9 to move to the right end of the transverse pipe of the L-shaped discharging pipe 6, so that the L-shaped discharging pipe 6 is communicated with the discharging pipe 7, and the purpose of discharging is achieved; the condition that the fragrance of the spices cannot be completely excited due to uneven heating of the materials in the L-shaped discharge pipe 6 can be prevented, so that all the spices can play the maximum role.
Example two
The embodiment discloses a Sichuan-style braised prawn seasoning, which comprises a dry seasoning bag and a seasoning bag;
the dry seasoning packet mainly comprises chicken powder seasoning, white granulated sugar, spices and food essence;
wherein, the dry material bag comprises the following components: 4 parts of chicken powder seasoning, 7 parts of white granulated sugar, 12 parts of spice and 7 parts of food essence;
the seasoning bag mainly comprises rapeseed oil, spice, hot pepper, Pixian bean paste, edible chicken oil, edible salt, monosodium glutamate, chicken essence, yeast extract and food essence;
the seasoning bag comprises the following components:
80 parts of rapeseed oil, 40 parts of spices, 20 parts of hot peppers, 8 parts of Pixian bean paste, 12 parts of edible chicken oil, 22 parts of edible salt, 8 parts of monosodium glutamate, 8 parts of chicken essence, 4 parts of yeast extract and 5 parts of food essence.
EXAMPLE III
The embodiment discloses a Sichuan-style braised prawn seasoning, which comprises a dry seasoning bag and a seasoning bag;
the dry seasoning packet mainly comprises chicken powder seasoning, white granulated sugar, spices and food essence;
wherein, the dry material bag comprises the following components: 6 parts of chicken powder seasoning, 8 parts of white granulated sugar, 15 parts of spice and 8 parts of food essence;
the seasoning bag mainly comprises rapeseed oil, spice, hot pepper, Pixian bean paste, edible chicken oil, edible salt, monosodium glutamate, chicken essence, yeast extract and food essence;
the seasoning bag comprises the following components:
100 parts of rapeseed oil, 50 parts of spice, 25 parts of hot pepper, 10 parts of Pixian bean paste, 15 parts of edible chicken oil, 25 parts of edible salt, 10 parts of monosodium glutamate, 10 parts of chicken essence, 5 parts of yeast extract and 9 parts of food essence.
While preferred embodiments of the present invention have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. Therefore, it is intended that the appended claims be interpreted as including preferred embodiments and all such alterations and modifications as fall within the scope of the invention.
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, it should be noted that any modifications, equivalents and improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (6)
1. A Sichuan braised prawn seasoning is characterized in that: comprises a dry material bag and a seasoning material bag;
the dry seasoning packet mainly comprises chicken powder seasoning, white granulated sugar, spices and food essence;
the seasoning bag mainly comprises rapeseed oil, spice, hot pepper, Pixian bean paste, edible chicken oil, edible salt, monosodium glutamate, chicken essence, yeast extract and food essence;
the seasoning bag comprises the following components:
70-100 parts of rapeseed oil, 30-50 parts of spice, 10-25 parts of pepper, 6-10 parts of Pixian bean paste, 10-15 parts of edible chicken oil, 20-25 parts of edible salt, 6-10 parts of monosodium glutamate, 6-10 parts of chicken essence, 2-5 parts of yeast extract and 3-9 parts of food essence.
2. The seasoning for Sichuan braised prawn with oil as claimed in claim 1, wherein:
the seasoning bag comprises the following components: 80 parts of rapeseed oil, 40 parts of spices, 20 parts of hot peppers, 8 parts of Pixian bean paste, 12 parts of edible chicken oil, 22 parts of edible salt, 8 parts of monosodium glutamate, 8 parts of chicken essence, 4 parts of yeast extract and 5 parts of food essence.
3. The seasoning for Sichuan braised prawn with oil as claimed in claim 1, wherein: the dry material bag comprises the following components: 3-6 parts of chicken powder seasoning, 5-8 parts of white granulated sugar, 10-15 parts of spice and 6-8 parts of food essence.
4. A preparation method of a Sichuan braised prawn seasoning is characterized by comprising the following steps:
step 1: weighing the components of the dry material bag according to the proportion, mixing the components, stirring and crushing;
step 2: weighing the components of the seasoning packet according to the proportion, and processing according to the following mode:
s101: pretreating raw materials, crushing the spices by a 1.5-2cm sieve mesh crusher, soaking with boiled water 2 times the weight of the spices for 20-40 minutes, and processing by a mincing machine; heating 1/2 deg.C to 150-;
s102: processing Capsici fructus, selecting new generation Capsici fructus in Henan and Shaanxi fructus wrinkled Capsici, each of which accounts for 1/2, placing in boiling water, boiling for 10-20min, and processing with cutter to obtain glutinous rice cake Capsici fructus;
s103: frying, which comprises the following specific steps:
s1031: adding rapeseed oil into an automatic frying pan, heating the oil to 140-;
s1032: adding the Pixian bean paste into an automatic frying pan and frying for 4-7 minutes;
s1033: adding the composite spice which is braised for 24 hours, mixing and frying for 8-12 minutes;
s1034: adding other adjuvants, and stirring.
5. The preparation method of the seasoning for the Sichuan braised prawn as claimed in claim 4, wherein the preparation method comprises the following steps: the diameter of the discharge hole plate of the mincing machine in S101 and S102 is 10-13 mm.
6. The preparation method of the seasoning for the Sichuan braised prawn as claimed in claim 5, wherein the preparation method comprises the following steps: the diameter of the discharge hole plate of the mincing machine in S101 and S102 is 12 mm.
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Cited By (1)
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Application publication date: 20210903 |