CN103652779A - Seafood seasoner and preparation method thereof - Google Patents
Seafood seasoner and preparation method thereof Download PDFInfo
- Publication number
- CN103652779A CN103652779A CN201310587780.XA CN201310587780A CN103652779A CN 103652779 A CN103652779 A CN 103652779A CN 201310587780 A CN201310587780 A CN 201310587780A CN 103652779 A CN103652779 A CN 103652779A
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- China
- Prior art keywords
- parts
- seafood
- extract
- seasoner
- mixed
- Prior art date
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- Granted
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- 235000014102 seafood Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000000654 additive Substances 0.000 claims abstract description 10
- 230000000996 additive effect Effects 0.000 claims abstract description 10
- 241000251468 Actinopterygii Species 0.000 claims abstract description 7
- 240000007087 Apium graveolens Species 0.000 claims abstract description 7
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 7
- 235000010591 Appio Nutrition 0.000 claims abstract description 7
- 241001474374 Blennius Species 0.000 claims abstract description 7
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 7
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 7
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 7
- 241000218176 Corydalis Species 0.000 claims abstract description 7
- 244000000626 Daucus carota Species 0.000 claims abstract description 7
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 7
- 241000237502 Ostreidae Species 0.000 claims abstract description 7
- 241000237509 Patinopecten sp. Species 0.000 claims abstract description 7
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 7
- 235000020636 oyster Nutrition 0.000 claims abstract description 7
- 238000003672 processing method Methods 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 7
- 235000020637 scallop Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000013409 condiments Nutrition 0.000 claims description 15
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 240000000774 Cunila origanoides Species 0.000 claims description 6
- 235000018274 Cunila origanoides Nutrition 0.000 claims description 6
- 235000014866 Dictamnus albus Nutrition 0.000 claims description 6
- 241000415261 Murdannia Species 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 235000013311 vegetables Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 244000077995 Coix lacryma jobi Species 0.000 claims description 3
- 241000218989 Trichosanthes Species 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000008390 olive oil Nutrition 0.000 claims description 3
- 239000004006 olive oil Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 5
- 241001313868 Arundina Species 0.000 abstract 1
- 241001285524 Spermacoce stricta Species 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000010923 batch production Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 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
- 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
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- 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)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a seafood seasoner and a processing method thereof. The seafood seasoner is prepared from the following raw materials in parts by weight: 10-15 parts of oyster, 10-15 parts of scallop, 5-8 parts of aniseed, 5-8 parts of fish sauce, 8-10 parts of ground seaweed, 2-3 parts of borreria stricta, 1-3 parts of cortex dictamni, 2-3 parts of rhizoma corydalis, 2-3 parts of bamboo orchid, 3-4 parts of carrot, 3-4 parts of celery, 2-4 parts of Chinese cabbage, 6-8 parts of a nutrition additive, and edible salt in appropriate quantity. According to the seafood seasoner and the processing method thereof, provided by the invention, the method is simple in technology, convenient to operate, and suitable for industrial production; the seafood seasoner provided by the invention, is smooth and delicious in mouthfeel with the fresh taste of seafood, nutrient-rich, and convenient to use, thereby being a widely used novel seasoning.
Description
Technical field
The present invention relates to a kind of flavoring, relate in particular to a kind of seafood condiment and preparation method thereof.
Background technology
Flavoring is in the daily culinary art of people, requisite flavouring, no matter be which style of cooking, flavoring is all a very important part.Along with the raising of people's quality of life, single flavoring cannot meet the demand of people to quality of life, therefore produces the demand that flavoring with health role has been market.
Summary of the invention
The present invention has overcome deficiency of the prior art, and a kind of seafood condiment and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A seafood condiment, it is characterized in that raw material by following weight portion forms:
Oyster 10-15, scallop 10-15, aniseed 5-8, fish sauce 5-8, ground seaweed 8-10, Feng Huacao 2-3, root bark of shaggy-fruited dittany 1-3, corydalis tuber 2-3, purpleback murdannia herb 2-3, carrot 3-4, celery 3-4, Chinese cabbage 2-4, nourishing additive agent 6-8, edible salt are appropriate;
Described nourishing additive agent is to be mixed with the part by weight of 1-3:0.2-0.4:3-5:3-5 by olive oil, coix seed oil, pearl powder, root of Chinese trichosanthes.
The processing method of described seafood condiment, is characterized in that comprising the following steps:
(1) by carrot, celery, Chinese cabbage cleaning and chopping, then put into mixer, blend to obtain vegetable puree;
(2) Feng Huacao, the root bark of shaggy-fruited dittany, corydalis tuber, purpleback murdannia herb are added in its gross weight 6-8 water doubly, heating is extracted, and obtains extract;
(3) oyster, scallop are mixed, then add water infusion, juice, through concentration, is condensed into the 30%-35% of the original weight of juice, obtains seafood extract;
(4) residual components such as aniseed, fish sauce, ground seaweed, nourishing additive agent, salt are mixed, then the vegetable puree of above-mentioned preparation, extract, seafood extract are added wherein, stir lower heating, grinds after evaporate to dryness, minute pouch-packaged, obtains.
Advantage of the present invention is:
The invention provides a kind of seafood condiment and processing method thereof, the inventive method technique is simple, easy to operate, is suitable for batch production and produces; Seafood condiment delicate mouthfeel of the present invention is delicious, has the fresh clearly, nutritious, easy to use of seafood, is a kind of broad-spectrum condiment.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A seafood condiment, it is characterized in that raw material by following weight portion forms:
Oyster 15, scallop 15, aniseed 8, fish sauce 8, ground seaweed 10, Feng Huacao 2, the root bark of shaggy-fruited dittany 3, corydalis tuber 3, purpleback murdannia herb 3, carrot 4, celery 4, Chinese cabbage 4, nourishing additive agent 8, edible salt are appropriate;
Described nourishing additive agent is to be mixed with the part by weight of 3:0.2:5:5 by olive oil, coix seed oil, pearl powder, root of Chinese trichosanthes.
The processing method of described seafood condiment, is characterized in that comprising the following steps:
(1) by carrot, celery, Chinese cabbage cleaning and chopping, then put into mixer, blend to obtain vegetable puree;
(2) Feng Huacao, the root bark of shaggy-fruited dittany, corydalis tuber, purpleback murdannia herb are added in the water of 8 times of its gross weights, heating is extracted, and obtains extract;
(3) oyster, scallop are mixed, then add water infusion, juice, through concentration, is condensed into 30% of the original weight of juice, obtains seafood extract;
(4) residual components such as aniseed, fish sauce, ground seaweed, nourishing additive agent, salt are mixed, then the vegetable puree of above-mentioned preparation, extract, seafood extract are added wherein, stir lower heating, grinds after evaporate to dryness, minute pouch-packaged, obtains.
The invention provides a kind of seafood condiment and processing method thereof, the inventive method technique is simple, easy to operate, is suitable for batch production and produces; Seafood condiment delicate mouthfeel of the present invention is delicious, has the fresh clearly, nutritious, easy to use of seafood, is a kind of broad-spectrum condiment.
Claims (2)
1. a seafood condiment, it is characterized in that raw material by following weight portion forms:
Oyster 10-15, scallop 10-15, aniseed 5-8, fish sauce 5-8, ground seaweed 8-10, Feng Huacao 2-3, root bark of shaggy-fruited dittany 1-3, corydalis tuber 2-3, purpleback murdannia herb 2-3, carrot 3-4, celery 3-4, Chinese cabbage 2-4, nourishing additive agent 6-8, edible salt are appropriate;
Described nourishing additive agent is to be mixed with the part by weight of 1-3:0.2-0.4:3-5:3-5 by olive oil, coix seed oil, pearl powder, root of Chinese trichosanthes.
2. a processing method for seafood condiment as claimed in claim 1, is characterized in that comprising the following steps:
(1) by carrot, celery, Chinese cabbage cleaning and chopping, then put into mixer, blend to obtain vegetable puree;
(2) Feng Huacao, the root bark of shaggy-fruited dittany, corydalis tuber, purpleback murdannia herb are added in its gross weight 6-8 water doubly, heating is extracted, and obtains extract;
(3) oyster, scallop are mixed, then add water infusion, juice, through concentration, is condensed into the 30%-35% of the original weight of juice, obtains seafood extract;
(4) residual components such as aniseed, fish sauce, ground seaweed, nourishing additive agent, salt are mixed, then the vegetable puree of above-mentioned preparation, extract, seafood extract are added wherein, stir lower heating, grinds after evaporate to dryness, minute pouch-packaged, obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310587780.XA CN103652779B (en) | 2013-11-21 | 2013-11-21 | A kind of seafood condiment and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310587780.XA CN103652779B (en) | 2013-11-21 | 2013-11-21 | A kind of seafood condiment and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103652779A true CN103652779A (en) | 2014-03-26 |
| CN103652779B CN103652779B (en) | 2016-06-08 |
Family
ID=50292497
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310587780.XA Active CN103652779B (en) | 2013-11-21 | 2013-11-21 | A kind of seafood condiment and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103652779B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207079A (en) * | 2014-08-14 | 2014-12-17 | 汪宗永 | Flatfish and spinach juice-containing nutritional seasoning and its preparation method |
| CN104222939A (en) * | 2014-08-08 | 2014-12-24 | 魏淑敏 | Seasoning of blackcurrant seafood instant noodles |
| CN104256481A (en) * | 2014-08-14 | 2015-01-07 | 汪宗永 | Nutritional cooking seasoning containing fish brain and shrimp ball and preparation method thereof |
| CN107712837A (en) * | 2017-11-27 | 2018-02-23 | 刘文清 | A kind of seafood flavoring compositions preparation method scorched for corn |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511761A (en) * | 2011-12-09 | 2012-06-27 | 王爽 | Seafood flavoring |
-
2013
- 2013-11-21 CN CN201310587780.XA patent/CN103652779B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511761A (en) * | 2011-12-09 | 2012-06-27 | 王爽 | Seafood flavoring |
Non-Patent Citations (1)
| Title |
|---|
| 陈超等: "贝类加工废弃物复合海鲜调味料的制备工艺", 《食品科学》, vol. 31, no. 18, 31 December 2010 (2010-12-31) * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222939A (en) * | 2014-08-08 | 2014-12-24 | 魏淑敏 | Seasoning of blackcurrant seafood instant noodles |
| CN104207079A (en) * | 2014-08-14 | 2014-12-17 | 汪宗永 | Flatfish and spinach juice-containing nutritional seasoning and its preparation method |
| CN104256481A (en) * | 2014-08-14 | 2015-01-07 | 汪宗永 | Nutritional cooking seasoning containing fish brain and shrimp ball and preparation method thereof |
| CN107712837A (en) * | 2017-11-27 | 2018-02-23 | 刘文清 | A kind of seafood flavoring compositions preparation method scorched for corn |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103652779B (en) | 2016-06-08 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20200805 Address after: 102400 803, 8th floor, building 2, yard 1, Tianxing street, Gongchen street, Fangshan District, Beijing Patentee after: BEIJING XIANHAO FOOD TECHNOLOGY Co.,Ltd. Address before: 233200 middle section of prosperous road, Dingyuan Economic Development Zone, Chuzhou, Anhui Patentee before: DINGYUAN NANDE SPICES PROCESSING FACTORY |
|
| CP03 | Change of name, title or address | ||
| CP03 | Change of name, title or address |
Address after: 102488 803, floor 8, building 2, courtyard 1, Tianxing street, Gongchen street, Fangshan District, Beijing Patentee after: Xianhao liuweixian Food Technology (Beijing) Co.,Ltd. Address before: 102400 803, floor 8, building 2, courtyard 1, Tianxing street, Gongchen street, Fangshan District, Beijing Patentee before: BEIJING XIANHAO FOOD TECHNOLOGY Co.,Ltd. |