CN113785962A - Oil-braised lobster bottom material and preparation method thereof - Google Patents
Oil-braised lobster bottom material and preparation method thereof Download PDFInfo
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- CN113785962A CN113785962A CN202110870750.4A CN202110870750A CN113785962A CN 113785962 A CN113785962 A CN 113785962A CN 202110870750 A CN202110870750 A CN 202110870750A CN 113785962 A CN113785962 A CN 113785962A
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- 241000238565 lobster Species 0.000 title claims abstract description 35
- 239000000463 material Substances 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 26
- 235000015067 sauces Nutrition 0.000 claims abstract description 15
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 244000269722 Thea sinensis Species 0.000 claims abstract description 13
- 239000003240 coconut oil Substances 0.000 claims abstract description 13
- 235000019864 coconut oil Nutrition 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 235000009569 green tea Nutrition 0.000 claims abstract description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- 235000020095 red wine Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 239000003549 soybean oil Substances 0.000 claims abstract description 13
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 13
- 244000291564 Allium cepa Species 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 10
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 10
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 10
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 10
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 10
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 10
- 239000006002 Pepper Substances 0.000 claims abstract description 10
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 10
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000004611 garlic Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 10
- 235000011477 liquorice Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 3
- 244000304337 Cuminum cyminum Species 0.000 claims abstract 4
- 238000001816 cooling Methods 0.000 claims description 10
- 239000003921 oil Substances 0.000 claims description 10
- 235000019198 oils Nutrition 0.000 claims description 10
- 241000722363 Piper Species 0.000 claims description 9
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 6
- 238000013329 compounding Methods 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 241000510672 Cuminum Species 0.000 description 9
- 241000238557 Decapoda Species 0.000 description 8
- 241000040710 Chela Species 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 241000238421 Arthropoda Species 0.000 description 1
- 244000287353 Crassocephalum crepidioides Species 0.000 description 1
- 206010016322 Feeling abnormal Diseases 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
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
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
The invention relates to an oil-braised lobster bottom material and a preparation method thereof, wherein the lobster bottom material is prepared from the following raw materials in parts by weight: 100-150 parts of soybean oil, 30-40 parts of coconut oil, 50-80 parts of hot pepper, 20-30 parts of pepper, 18-22 parts of salt, 15-20 parts of cumin powder, 10-25 parts of red wine juice, 10-15 parts of garlic, 10-15 parts of green onion, 5-10 parts of ginger, 6-10 parts of plum sauce, 8-12 parts of white sugar, 5-9 parts of monosodium glutamate, 3-5 parts of liquorice and 2-5 parts of green tea powder, wherein the oil-stewed lobster bottom material comprises the oil-stewed lobster bottom material of the invention, so that the oil-stewed lobster bottom material is convenient to use, does not need a maker to prepare sauce by himself when being made, and is simple to make, high in efficiency and consistent in taste; meanwhile, through the compounding of the raw materials, the lobster prepared by the base material disclosed by the invention is spicy, hot, fresh and fragrant in taste, low in greasy feeling when eaten and more popular with consumers.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to an oil-braised lobster bottom material and a preparation method thereof.
Background
Lobster is a generic name of species under lobster family of decapod class of acropoda of phylum arthropoda, also named as giant shrimp, lobster, prawny, prawns and the like, has thick head and chest, hard shell, colorful appearance and short and small abdomen, generally has the length of 20-40 cm and the weight of 0.5 kg or above, is partly without chela, and can become chela in the afterday.
In summer, the lobsters are eaten in seasons, can be made into various tastes and supplied to eaters, and the braised lobsters are also one of the lobsters, but the conventional braised lobsters are prepared by a maker in the making process, so that the process is complicated, and the tastes of the braised lobsters can be different from person to person.
Therefore, there is a need to provide a new technical solution to overcome the above-mentioned drawbacks.
Disclosure of Invention
The invention aims to provide the braised lobster bottom material capable of effectively solving the technical problems and the preparation method thereof.
In order to achieve the purpose of the invention, the following technical scheme is adopted:
the oil-braised lobster bottom material is prepared from the following raw materials in parts by weight:
100-150 parts of soybean oil, 30-40 parts of coconut oil, 50-80 parts of hot pepper, 20-30 parts of pepper, 18-22 parts of salt, 15-20 parts of cumin powder, 10-25 parts of red wine juice, 10-15 parts of garlic, 10-15 parts of green onion, 5-10 parts of ginger, 6-10 parts of plum sauce, 8-12 parts of white sugar, 5-9 parts of monosodium glutamate, 3-5 parts of liquorice and 2-5 parts of green tea powder.
The lobster bottom material is prepared from the following raw materials in parts by weight: 120 parts of soybean oil, 35 parts of coconut oil, 60 parts of hot pepper, 25 parts of pepper, 20 parts of salt, 17 parts of cumin powder, 20 parts of red wine juice, 12 parts of garlic, 12 parts of shallot, 8 parts of ginger, 7 parts of plum sauce, 10 parts of white sugar, 7 parts of monosodium glutamate, 4 parts of liquorice and 4 parts of green tea powder.
The preparation method of the lobster bottom material comprises the following steps:
step 1: mixing soybean oil and coconut oil, heating to 120 ℃ and then adding garlic, scallion and ginger, stir-frying for 3-5min, and filtering out slag;
step 2: continuously stir-frying the hot pepper and the pepper in an oil pan for 5-8min, and then adding the liquorice and continuously stir-frying;
and step 3: turning off the fire after 2-3min, adding salt, cumin powder, red wine juice, white sugar, monosodium glutamate, plum sauce and green tea powder into the oil pan, stirring well, and cooling;
and 4, step 4: cooling to 40 ℃, packaging and sterilizing to obtain the braised lobster bottom material.
Compared with the prior art, the invention has the following beneficial effects:
the oil-braised lobster bottom material is convenient to use, a maker does not need to prepare sauce by himself when making the oil-braised lobsters, the making is simple, the efficiency is high, and the taste is consistent; meanwhile, through the compounding of the raw materials, the lobster prepared by the base material disclosed by the invention is spicy, hot, fresh and fragrant in taste, low in greasy feeling when eaten and more popular with consumers.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the following will clearly and completely describe the technical solutions in the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments.
Example 1
The invention provides an oil-braised lobster bottom material which is prepared from the following raw materials in parts by weight:
100 parts of soybean oil, 30 parts of coconut oil, 50 parts of hot pepper, 20 parts of pepper, 18 parts of salt, 15 parts of cumin powder, 10 parts of red wine juice, 10 parts of garlic, 10 parts of shallot, 5 parts of ginger, 6 parts of plum sauce, 8 parts of white sugar, 5 parts of monosodium glutamate, 3 parts of liquorice and 2 parts of green tea powder.
The preparation method of the lobster bottom material comprises the following steps:
step 1: mixing soybean oil and coconut oil, heating to 110 deg.C, adding Bulbus Allii, herba Alii Fistulosi and rhizoma Zingiberis recens, parching for 5min, and filtering to remove residue;
step 2: continuously stir-frying Capsici fructus and fructus Zanthoxyli in oil pan for 8min, adding Glycyrrhrizae radix, and continuously stir-frying;
and step 3: turning off the fire after 3min, adding salt, cumin powder, red wine juice, white sugar, monosodium glutamate, plum sauce and green tea powder into the oil pan, stirring well, and cooling;
and 4, step 4: cooling to 40 ℃, packaging and sterilizing to obtain the braised lobster bottom material.
Example 2
The invention provides an oil-braised lobster bottom material which is prepared from the following raw materials in parts by weight: 120 parts of soybean oil, 35 parts of coconut oil, 60 parts of hot pepper, 25 parts of pepper, 20 parts of salt, 17 parts of cumin powder, 20 parts of red wine juice, 12 parts of garlic, 12 parts of shallot, 8 parts of ginger, 7 parts of plum sauce, 10 parts of white sugar, 7 parts of monosodium glutamate, 4 parts of liquorice and 4 parts of green tea powder.
The preparation method of the lobster bottom material comprises the following steps:
step 1: mixing soybean oil and coconut oil, heating to 110 deg.C, adding Bulbus Allii, herba Alii Fistulosi and rhizoma Zingiberis recens, parching for 5min, and filtering to remove residue;
step 2: continuously stir-frying Capsici fructus and fructus Zanthoxyli in oil pan for 8min, adding Glycyrrhrizae radix, and continuously stir-frying;
and step 3: turning off the fire after 3min, adding salt, cumin powder, red wine juice, white sugar, monosodium glutamate, plum sauce and green tea powder into the oil pan, stirring well, and cooling;
and 4, step 4: cooling to 40 ℃, packaging and sterilizing to obtain the braised lobster bottom material.
Example 3
The invention provides an oil-braised lobster bottom material which is prepared from the following raw materials in parts by weight: 150 parts of soybean oil, 40 parts of coconut oil, 80 parts of hot pepper, 30 parts of pepper, 22 parts of salt, 20 parts of cumin powder, 25 parts of red wine juice, 15 parts of garlic, 15 parts of shallot, 10 parts of ginger, 10 parts of plum sauce, 12 parts of white sugar, 9 parts of monosodium glutamate, 5 parts of liquorice and 5 parts of green tea powder.
The preparation method of the lobster bottom material comprises the following steps:
step 1: mixing soybean oil and coconut oil, heating to 110 deg.C, adding Bulbus Allii, herba Alii Fistulosi and rhizoma Zingiberis recens, parching for 5min, and filtering to remove residue;
step 2: continuously stir-frying Capsici fructus and fructus Zanthoxyli in oil pan for 8min, adding Glycyrrhrizae radix, and continuously stir-frying;
and step 3: turning off the fire after 3min, adding salt, cumin powder, red wine juice, white sugar, monosodium glutamate, plum sauce and green tea powder into the oil pan, stirring well, and cooling;
and 4, step 4: cooling to 40 ℃, packaging and sterilizing to obtain the braised lobster bottom material.
Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention.
Claims (3)
1. The oil-braised lobster bottom material is characterized in that: the lobster bottom material is prepared from the following raw materials in parts by weight: 100-150 parts of soybean oil, 30-40 parts of coconut oil, 50-80 parts of hot pepper, 20-30 parts of pepper, 18-22 parts of salt, 15-20 parts of cumin powder, 10-25 parts of red wine juice, 10-15 parts of garlic, 10-15 parts of green onion, 5-10 parts of ginger, 6-10 parts of plum sauce, 8-12 parts of white sugar, 5-9 parts of monosodium glutamate, 3-5 parts of liquorice and 2-5 parts of green tea powder.
2. The braised lobster base material as claimed in claim 1, wherein: the lobster bottom material is prepared from the following raw materials in parts by weight: 120 parts of soybean oil, 35 parts of coconut oil, 60 parts of hot pepper, 25 parts of pepper, 20 parts of salt, 17 parts of cumin powder, 20 parts of red wine juice, 12 parts of garlic, 12 parts of shallot, 8 parts of ginger, 7 parts of plum sauce, 10 parts of white sugar, 7 parts of monosodium glutamate, 4 parts of liquorice and 4 parts of green tea powder.
3. The braised lobster base material as claimed in claim 1 or 2, wherein: the preparation method of the lobster bottom material comprises the following steps:
step 1: mixing soybean oil and coconut oil, heating to 120 ℃ and then adding garlic, scallion and ginger, stir-frying for 3-5min, and filtering out slag;
step 2: continuously stir-frying the hot pepper and the pepper in an oil pan for 5-8min, and then adding the liquorice and continuously stir-frying;
and step 3: turning off the fire after 2-3min, adding salt, cumin powder, red wine juice, white sugar, monosodium glutamate, plum sauce and green tea powder into the oil pan, stirring well, and cooling;
and 4, step 4: cooling to 40 ℃, packaging and sterilizing to obtain the braised lobster bottom material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110870750.4A CN113785962A (en) | 2021-07-30 | 2021-07-30 | Oil-braised lobster bottom material and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110870750.4A CN113785962A (en) | 2021-07-30 | 2021-07-30 | Oil-braised lobster bottom material and preparation method thereof |
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| Publication Number | Publication Date |
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| CN113785962A true CN113785962A (en) | 2021-12-14 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110870750.4A Pending CN113785962A (en) | 2021-07-30 | 2021-07-30 | Oil-braised lobster bottom material and preparation method thereof |
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| Country | Link |
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| CN (1) | CN113785962A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113331381A (en) * | 2021-06-07 | 2021-09-03 | 四川金宫川派味业有限公司 | Sichuan-style braised prawn seasoning and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522598A (en) * | 2014-12-17 | 2015-04-22 | 武汉商学院 | Braised prawn sauce and preparation method thereof |
| CN105146593A (en) * | 2015-07-20 | 2015-12-16 | 武汉新辰食品有限公司 | Seasoning for braised crawfish and method for manufacturing braised crawfish |
-
2021
- 2021-07-30 CN CN202110870750.4A patent/CN113785962A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522598A (en) * | 2014-12-17 | 2015-04-22 | 武汉商学院 | Braised prawn sauce and preparation method thereof |
| CN105146593A (en) * | 2015-07-20 | 2015-12-16 | 武汉新辰食品有限公司 | Seasoning for braised crawfish and method for manufacturing braised crawfish |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113331381A (en) * | 2021-06-07 | 2021-09-03 | 四川金宫川派味业有限公司 | Sichuan-style braised prawn seasoning and preparation method thereof |
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