CN113412927A - Preparation method of spicy dried scallop table sauce - Google Patents
Preparation method of spicy dried scallop table sauce Download PDFInfo
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- CN113412927A CN113412927A CN202110531228.3A CN202110531228A CN113412927A CN 113412927 A CN113412927 A CN 113412927A CN 202110531228 A CN202110531228 A CN 202110531228A CN 113412927 A CN113412927 A CN 113412927A
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- 235000020637 scallop Nutrition 0.000 title claims abstract description 95
- 241000237509 Patinopecten sp. Species 0.000 title claims abstract description 94
- 238000002360 preparation method Methods 0.000 title claims abstract description 40
- 235000016045 table sauces Nutrition 0.000 title abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 47
- 241000251468 Actinopterygii Species 0.000 claims abstract description 44
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 19
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- 238000001816 cooling Methods 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 14
- 241000143060 Americamysis bahia Species 0.000 claims abstract description 12
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- 240000007594 Oryza sativa Species 0.000 claims abstract 3
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- 238000010025 steaming Methods 0.000 claims description 10
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- 150000004665 fatty acids Chemical class 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 229910052740 iodine Inorganic materials 0.000 abstract description 2
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- 239000011777 magnesium Substances 0.000 abstract description 2
- 229910052749 magnesium Inorganic materials 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 230000027939 micturition Effects 0.000 abstract description 2
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- 235000019643 salty taste Nutrition 0.000 abstract description 2
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- 235000015097 nutrients Nutrition 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
- 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
- A23L13/00—Meat products; Meat meal; 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
-
- 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
- A23L17/50—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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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 relates to the technical field of food processing, and a preparation method of spicy dried scallop table sauce comprises three steps of raw material pretreatment, frying, cooling and filling. Compared with the prior art, the invention has the following beneficial effects: the preparation method is simple to operate, the procedures are reasonable, the fishy smell of the seafood is removed to the maximum extent, the tastes of all food materials are fused together, and the layering sense is clear; the sweet taste of the dried scallop, the freshness of the dried shrimps, the fragrance of the Jinhua ham and the salty taste of the salted fish are mutually fused, so that the edible diversification of the dried scallop, the dried shrimps, the ham and the salted fish is improved, and the dried scallop, the dried scallop with sauce, the small dish with sauce, the noodles and the like are suitable to be cooked; the spicy scallop appetizer sauce prepared by the method is ruddy in color, the sea rice in the product contains rich potassium, iodine and magnesium, the scallop has the effects of promoting the secretion of saliva or body fluid, tonifying spleen, reducing swelling and promoting urination, the salty fish contains unsaturated fatty acid which is an important source of fatty acid necessary for a human body, and the ham has the effects of nourishing the stomach and promoting the secretion of saliva or body fluid; the dried scallop and the dried shrimps in the raw materials have obvious effects on absorbing amino acid and improving the absorption of calcium.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of spicy dried scallop table sauce.
Background
The sauce is a granular seasoning prepared from beans, wheat flour, fruits, meat, fish and shrimp as main raw materials. The sauce added with seafood is widely accepted by consumers because of delicious taste. However, the existing seafood sauce has poor fishy smell removal, so that the smell and the taste of the product are influenced, and the body health is influenced due to the fact that most of seafood is less in addition amount and the flavoring agent is more in addition amount.
In view of this, this patent is filed.
Disclosure of Invention
In order to overcome the defects of the prior art, the patent provides the table sauce, and the product adopts natural raw materials, so that the taste of the product is improved to the greatest extent, and meanwhile, the table sauce is rich in nutrient substances.
The invention aims to provide a preparation method of spicy dried scallop appetizer sauce.
According to the specific embodiment of the invention, the preparation method of the spicy dried scallop appetizer sauce comprises the following specific operation steps:
(1) pretreatment of raw materials: preparing dried scallop, dried sea rice, Jinhua ham, salted fish, dried scallion and garlic into minced scallop, dried sea rice, ham granules, salted fish granules, dried scallion granules and minced garlic respectively for later use:
(2) frying: frying the minced garlic prepared in the step (1) to be golden yellow by salad oil, adding dried chopped scallion, frying to be dry, adding dried scallop, frying to be anhydrous, adding dried sea cucumber, and frying for 20 minutes to obtain fried sauce; wherein the mass ratio of the salad oil to the total amount of the raw materials is 3: 1;
(3) cooling and filling: and (3) cooling the fried sauce prepared in the step (2) to room temperature, filling, and refrigerating and storing at 0-4 ℃ to obtain the spicy dried scallop appetizer sauce.
The mass ratio of the dried scallop, the dried sea rice, the Jinhua ham, the salted fish, the dried scallion and the garlic is 13-15: 2-3: 3-4: 30-40: 30-40.
According to the specific embodiment of the invention, the preparation method of the spicy dried scallop seasoning sauce comprises the following steps: rinsing dried scallop, removing scallop mouths, soaking in water again to remove silt and fishy smell, and shredding to obtain crushed scallop.
According to the specific embodiment of the invention, the preparation method of the spicy dried scallop appetizer sauce comprises the following steps: adding ginger slices, onion sections and cooking wine into the soaked dried scallop, steaming for 2 hours in water, and cooling to normal temperature to remove fishy smell.
According to the preparation method of the spicy dried scallop appetizer sauce, the weight ratio of the dried scallop, the ginger slices, the onion sections and the cooking wine is 13: 1: 1: 2.
according to the specific embodiment of the invention, the preparation method of the spicy dried scallop appetizer sauce comprises the following steps: cleaning raw material dried shrimps, controlling water and airing.
According to the specific embodiment of the invention, the preparation method of the spicy dried scallop table sauce comprises the following steps: washing Jinhua ham, removing the outer layer to remove the oxidized part, steaming, and cutting into 5 mm square granules to obtain the ham granules.
According to the specific embodiment of the invention, the preparation method of the spicy dried scallop appetizer sauce comprises the following steps: removing bones from the salted fish, taking out the salted fish, and cutting the salted fish into small granules of 5 mm square to obtain the salted fish granules.
According to the specific embodiment of the invention, the preparation method of the spicy dried scallop appetizer sauce comprises the following steps: removing coat from dried herba Alii Fistulosi, cleaning, and mincing to obtain the final product.
According to the specific embodiment of the invention, the preparation method of the spicy dried scallop appetizer sauce comprises the following steps: cleaning and mashing garlic to obtain the minced garlic.
Compared with the prior art, the invention has the following beneficial effects:
(1) the preparation method of the spicy dried scallop appetizer sauce is simple to operate and reasonable in process, the fishy smell of seafood is removed to the maximum extent, the tastes of all food materials are fused together, and the layering sense is clear; the sweet taste of the dried scallop, the freshness of the dried shrimps, the fragrance of the Jinhua ham and the salty taste of the salted fish are mutually fused, so that the edible diversification of the dried scallop, the dried shrimps, the ham and the salted fish is improved, and the dried scallop, the dried scallop with sauce, the small dish with sauce, the noodles and the like are suitable to be cooked;
(2) the spicy scallop appetizer sauce prepared by the method has ruddy color, the sea rice in the product contains rich potassium, iodine and magnesium, the scallop has the effects of promoting the secretion of saliva or body fluid, tonifying spleen, reducing swelling and promoting urination, the salty fish contains unsaturated fatty acid which is an important source of fatty acid necessary for a human body, and the ham has the effects of nourishing the stomach and promoting the secretion of saliva or body fluid; the dried scallop and the dried shrimps in the raw materials have obvious effects on absorbing amino acid and improving the absorption of calcium.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
The dried scallop, the dried sea-rice product, the Jinhua ham, the salted fish, the dried scallion and the garlic which are selected in the invention can be obtained by common commercial approaches, and the restriction is not made too much.
Example 1
The embodiment provides a preparation method of spicy dried scallop appetizer sauce, which comprises the following specific operation steps:
(1) pretreatment of raw materials: respectively preparing dried scallop, dried sea rice, Jinhua ham, salted fish, dried scallion and garlic into minced scallop, dried sea rice, ham granules, salted fish granules, dried scallion granules and minced garlic for later use; the mass ratio of the dried scallop, the dried sea rice, the Jinhua ham, the salted fish, the dried scallion and the garlic is 13: 2: 3: 30: 30, of a nitrogen-containing gas;
the dried scallop pieces are prepared by the following steps: rinsing dried scallop, removing scallop mouths, soaking in water to remove silt, adding ginger slices, onion sections and cooking wine into the soaked scallop, steaming for 2 hours, and cooling to normal temperature to remove fishy smell; the mass ratio of the dried scallop, the ginger slices, the shallot segments and the cooking wine is 13: 1: 1: 2;
the preparation method of the sea rice comprises the following steps: cleaning raw material dried shrimps, controlling water and airing;
the preparation method of the ham granules comprises the following steps: washing Jinhua ham, removing the outer layer to remove the oxidized part, steaming, and cutting into 5 mm square granules to obtain the ham granules;
the preparation method of the salted fish granules comprises the following steps: removing bones from salted fish, taking out meat, and cutting the salted fish into small granules of 5 mm square to obtain the salted fish granules;
the preparation method of the dried chopped green onion comprises the following steps: removing coat from dried herba Alii Fistulosi, cleaning, and mincing to obtain dried herba Alii Fistulosi pieces;
the preparation method of the minced garlic comprises the following steps: cleaning and crushing garlic to obtain the minced garlic;
(2) frying: frying the minced garlic prepared in the step (1) to be golden yellow by salad oil, adding dried chopped scallion, frying to be dry, adding dried scallop, frying to be anhydrous, adding dried sea cucumber, and frying for 20 minutes to obtain fried sauce; wherein the mass ratio of the salad oil to the total amount of the raw materials is 3: 1;
(3) cooling and filling: and (3) cooling the fried sauce prepared in the step (2) to room temperature, filling, and refrigerating and storing at 0-4 ℃ to obtain the spicy dried scallop appetizer sauce.
Example 2
The embodiment provides a preparation method of spicy dried scallop appetizer sauce, which comprises the following specific operation steps:
(1) pretreatment of raw materials: respectively preparing dried scallop, dried sea rice, Jinhua ham, salted fish, dried scallion and garlic into minced scallop, dried sea rice, ham granules, salted fish granules, dried scallion granules and minced garlic for later use; the mass ratio of the dried scallop, the dried sea rice, the Jinhua ham, the salted fish, the dried scallion and the garlic is 15: 3: 4: 40: 40;
the dried scallop pieces are prepared by the following steps: rinsing dried scallop, removing scallop mouths, soaking in water to remove silt, adding ginger slices, onion sections and cooking wine into the soaked scallop, steaming for 2 hours, and cooling to normal temperature to remove fishy smell; the mass ratio of the dried scallop, the ginger slices, the shallot segments and the cooking wine is 13: 1: 1: 2;
the preparation method of the sea rice comprises the following steps: cleaning raw material dried shrimps, controlling water and airing;
the preparation method of the ham granules comprises the following steps: washing Jinhua ham, removing the outer layer to remove the oxidized part, steaming, and cutting into 5 mm square granules to obtain the ham granules;
the preparation method of the salted fish granules comprises the following steps: removing bones from salted fish, taking out meat, and cutting the salted fish into small granules of 5 mm square to obtain the salted fish granules;
the preparation method of the dried chopped green onion comprises the following steps: removing coat from dried herba Alii Fistulosi, cleaning, and mincing to obtain dried herba Alii Fistulosi pieces;
the preparation method of the minced garlic comprises the following steps: cleaning and crushing garlic to obtain the minced garlic;
(2) frying: frying the minced garlic prepared in the step (1) to be golden yellow by salad oil, adding dried chopped scallion, frying to be dry, adding dried scallop, frying to be anhydrous, adding dried sea cucumber, and frying for 20 minutes to obtain fried sauce; wherein the mass ratio of the salad oil to the total amount of the raw materials is 3: 1;
(3) cooling and filling: and (3) cooling the fried sauce prepared in the step (2) to room temperature, filling, and refrigerating and storing at 0-4 ℃ to obtain the spicy dried scallop appetizer sauce.
Example 3
The embodiment provides a preparation method of spicy dried scallop appetizer sauce, which comprises the following specific operation steps:
(1) pretreatment of raw materials: respectively preparing dried scallop, dried sea rice, Jinhua ham, salted fish, dried scallion and garlic into minced scallop, dried sea rice, ham granules, salted fish granules, dried scallion granules and minced garlic for later use; the mass ratio of the dried scallop, the dried sea rice, the Jinhua ham, the salted fish, the dried scallion and the garlic is 14: 2.5: 3.5: 35: 35;
the dried scallop pieces are prepared by the following steps: rinsing dried scallop, removing scallop mouths, soaking in water to remove silt, adding ginger slices, onion sections and cooking wine into the soaked scallop, steaming for 2 hours, and cooling to normal temperature to remove fishy smell; the mass ratio of the dried scallop, the ginger slices, the shallot segments and the cooking wine is 13: 1: 1: 2;
the preparation method of the sea rice comprises the following steps: cleaning raw material dried shrimps, controlling water and airing;
the preparation method of the ham granules comprises the following steps: washing Jinhua ham, removing the outer layer to remove the oxidized part, steaming, and cutting into 5 mm square granules to obtain the ham granules;
the preparation method of the salted fish granules comprises the following steps: removing bones from salted fish, taking out meat, and cutting the salted fish into small granules of 5 mm square to obtain the salted fish granules;
the preparation method of the dried chopped green onion comprises the following steps: removing coat from dried herba Alii Fistulosi, cleaning, and mincing to obtain dried herba Alii Fistulosi pieces;
the preparation method of the minced garlic comprises the following steps: cleaning and crushing garlic to obtain the minced garlic;
(2) frying: frying the minced garlic prepared in the step (1) to be golden yellow by salad oil, adding dried chopped scallion, frying to be dry, adding dried scallop, frying to be anhydrous, adding dried sea cucumber, and frying for 20 minutes to obtain fried sauce; wherein the mass ratio of the salad oil to the total amount of the raw materials is 3: 1;
(3) cooling and filling: and (3) cooling the fried sauce prepared in the step (2) to room temperature, filling, and refrigerating and storing at 0-4 ℃ to obtain the spicy dried scallop appetizer sauce.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (10)
1. A preparation method of spicy dried scallop appetizer sauce is characterized by comprising the following specific operation steps:
(1) pretreatment of raw materials: preparing dried scallop, dried sea rice, Jinhua ham, salted fish, dried scallion and garlic into minced scallop, dried sea rice, ham granules, salted fish granules, dried scallion granules and minced garlic respectively for later use:
(2) frying: frying the minced garlic prepared in the step (1) to be golden yellow by salad oil, adding dried chopped scallion, frying to be dry, adding dried scallop, frying to be anhydrous, adding dried sea cucumber, and frying for 20 minutes to obtain fried sauce; wherein the mass ratio of the salad oil to the total amount of the raw materials is 3: 1;
(3) cooling and filling: and (3) cooling the fried sauce prepared in the step (2) to room temperature, filling, and refrigerating and storing at 0-4 ℃ to obtain the spicy dried scallop appetizer sauce.
2. The preparation method of the spicy dried scallop appetizer sauce according to claim 1, wherein the mass ratio of the dried scallop, dried shrimps, Jinhua ham, salted fish, dried shallot and garlic is 13-15: 2-3: 3-4: 30-40: 30-40.
3. The method for preparing spicy scallop appetizer sauce according to claim 1, wherein the preparation method of the minced scallop is as follows: rinsing the dried scallop, removing the mouth of the scallop, soaking the scallop in water again to remove silt and fishy smell, and shredding to obtain the shredded scallop.
4. The method for preparing the spicy scallop appetizer sauce according to claim 3, wherein the method for removing fishy smell is as follows: adding ginger slices, onion sections and cooking wine into the soaked dried scallop, steaming for 2 hours in water, and cooling to normal temperature to remove fishy smell.
5. The preparation method of the spicy scallop appetizer sauce according to claim 4, wherein the mass ratio of the scallops, the ginger slices, the onion sections and the cooking wine is 13: 1: 1: 2.
6. the method for preparing spicy dried scallop appetizer sauce according to claim 1, wherein the dried seafood is prepared by the following steps: cleaning raw material dried shrimps, controlling water and airing.
7. The method for preparing the spicy dried scallop appetizer sauce according to claim 1, wherein the method for preparing the ham granules comprises the following steps: washing Jinhua ham, removing the outer layer to remove the oxidized part, steaming, and cutting into 5 mm square granules to obtain the ham granules.
8. The preparation method of the spicy scallop appetizer sauce according to claim 1, wherein the preparation method of the salted fish granules is as follows: removing bones from the salted fish, taking out the salted fish, and cutting the salted fish into small granules of 5 mm square to obtain the salted fish granules.
9. The method for preparing the spicy dried scallop appetizer sauce according to claim 1, wherein the method for preparing the dried chopped green onions comprises the following steps: removing coat from dried herba Alii Fistulosi, cleaning, and mincing to obtain the final product.
10. The method for preparing the spicy dried scallop appetizer sauce according to claim 1, wherein the method for preparing the minced garlic comprises the following steps: cleaning and mashing garlic to obtain the minced garlic.
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| CN202110531228.3A CN113412927A (en) | 2021-05-17 | 2021-05-17 | Preparation method of spicy dried scallop table sauce |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103385451A (en) * | 2013-06-26 | 2013-11-13 | 陈键 | Nutritious and delicious seafood sauce and production method thereof |
| CN103431362A (en) * | 2013-09-04 | 2013-12-11 | 王福球 | Spicy dried scallop sauce and making method thereof |
| CN104187575A (en) * | 2014-07-22 | 2014-12-10 | 东莞万好食品有限公司 | XO sauce and preparing method thereof |
-
2021
- 2021-05-17 CN CN202110531228.3A patent/CN113412927A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103385451A (en) * | 2013-06-26 | 2013-11-13 | 陈键 | Nutritious and delicious seafood sauce and production method thereof |
| CN103431362A (en) * | 2013-09-04 | 2013-12-11 | 王福球 | Spicy dried scallop sauce and making method thereof |
| CN104187575A (en) * | 2014-07-22 | 2014-12-10 | 东莞万好食品有限公司 | XO sauce and preparing method thereof |
Non-Patent Citations (1)
| Title |
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| 赵永义: "浅论XO酱的制作与使用", 《中国食物与营养》 * |
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