CN106579251A - Lemon-flavored dried shrimp pickling liquid - Google Patents
Lemon-flavored dried shrimp pickling liquid Download PDFInfo
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- CN106579251A CN106579251A CN201610915303.5A CN201610915303A CN106579251A CN 106579251 A CN106579251 A CN 106579251A CN 201610915303 A CN201610915303 A CN 201610915303A CN 106579251 A CN106579251 A CN 106579251A
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- 238000005554 pickling Methods 0.000 title claims abstract description 18
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Classifications
-
- 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
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to the technical field of pickled food processing and relates to a lemon-flavored dried shrimp pickling liquid prepared from main raw materials including lemons, purple perilla and fructus lycii. Main raw materials of the lemon-flavored dried shrimp pickling liquid comprise fresh lemons, carrots, green turnips, Chinese wax gourd peels, fresh pagoda tree flowers, fructus lycii, lotus leaves, fresh ginger, wild garlic, fish sauce, rock candy and white wine; the lemons are weighed in parts by weight and ground into a lemon liquid; vegetable soup is decocted from the carrots, the green turnips, the Chinese wax gourd peels, the fresh pagoda tree flowers, the fructus lycii and the lotus leaves; the fresh ginger and the wild garlic are ground into ginger and garlic juice, the ginger and garlic juice is mixed with the lemon liquid and the vegetable soup, the fish sauce, the rock candy and the white wine are added, the mixture is stirred uniformly and sterilized for 5-10 min, and the pickling liquid is obtained. A processing method is simple, raw materials are easy to obtain, and the product contains rich nutrients, is convenient to use, tastes delicious and is environment-friendly during production.
Description
Technical field：
The invention belongs to cure food processing technique field, is related to one kind lemon sea made by with lemon as primary raw material
A kind of rice pickling liquid, and in particular to lemon dried shrimps pickling liquid made by with lemon, purple perilla and matrimony vine as primary raw material.
Background technology：
Dried shrimps, i.e. dried shrimp, it is nutritious, containing protein be fish, egg, several times to tens times of milk；Also contain what is enriched
The composition such as the mineral matters such as potassium, iodine, magnesium, phosphorus and vitamin A, aminophylline, and its meat is soft, it is easy to digest, in poor health and
The people for taking good care of is needed to be fabulous food after being ill, containing abundant magnesium, magnesium has important adjustment effect to cardiomotility, can be very
Good protection cardiovascular system, it can reduce blood cholesterol level, prevent artery sclerosis, while can also expand coronal dynamic
Arteries and veins, is conducive to preventing hypertension and myocardial infarction；The logical breast effect of shrimp is stronger, and rich in phosphorus, calcium, to children, pregnant woman You You
Help effect；The scientist of Osaka, Japan university has found that recently the astaxanthin in dried shrimps contributes to elimination and produces because of jet lag
Raw jet lag；Dried shrimps skin has sedation, is commonly used to treat neurasthenia, all diseases of vegetative nerve functional disturbance；The elderly's
Some dried shrimps are put in food, to improving appetite and building up health all very good.At present, dried shrimps are mainly saline taste sea on market
Rice, its salt content is higher, eats and blood pressure can be caused to raise more than salt, and cholesterol is raised, atherosclerotic, therefore should not be eaten in a large number
Saline taste dried shrimps；With the raising that people's health is realized, original flavor dried shrimps progress into the visual field of people, but many people do not like it
Fishy smell, and its taste is excessively dull, therefore a kind of salt content of invention is low, the dried shrimps without fishy smell have market very much.China Patent No. is
A kind of processing method of ginseng shrimp disclosed in 201310709894.7, with health-care efficacy, but its mouthfeel is single, adds coloured
Element, and it is relatively costly；Lemon is that most have one of fruit of medical value in the world, it rich in vitamin C, carbohydrate, calcium, phosphorus, iron,
Quininic acid, citric acid, malic acid, aurantiamarin, aurantiin, coumarin, a large amount potassium element and low amounts sodium element etc., to human body very
Beneficial, lemon is rich in fragrance, can dispel meat, the gas of the smelling of fish or mutton of aquatic products, and meat can be made more delicate, therefore invents a kind of profit
With lemon and add the raw materials such as matrimony vine and make pickling liquid, then dried shrimps are carried out pickled, make the dried shrimps of lemon, tasty mouthfeel,
Instant, it is nutritious, in the market there is not yet this kind of product and technique.
The content of the invention：
It is an object of the invention to the shortcoming for overcoming prior art to exist, seeks design a kind of various with lemon and matrimony vine etc.
Food materials are primary raw material, and add the process that various flavorings are prepared into pickling liquid, and with its pickled dried shrimps lemon is contained
Fragrance.
To achieve these goals, each component weight proportion of lemon dried shrimps pickling liquid according to the present invention is：Fresh lemon
Lemon 40-50 parts, carrot 10-20 parts, green turnip 10-20 parts, waxgourd peel 10-20 parts, fresh sophora flower 5-10 parts, matrimony vine 3-5 parts, lotus
Leaf 5-10 parts, ginger 5-10 parts, wild garlic 5-10 parts, zanthoxylum powder 1-2 parts, fish sauce 40-50 parts, rock sugar 3-5 parts, white wine 20-
30 parts.
The preparation technology of lemon dried shrimps pickling liquid according to the present invention is：
(1) by weight component weighs lemon, washes lemon surface by rubbing with the hands with salt and removes wax, cuts lemon after cleaning, skin
Meat is separated, and the white inner membrance in lemon peel inner side is reamed, and stays its yellow outer section, is cut into lemon peel filament, is put in warm water and is soaked
Bubble 100-130 minutes, pull out and drain, be put in boiling water and scald standby, lemon peel filament is mixed with lemon meat and is put into beater
In, it is milled into lemon fluid；
(2) by weight component weigh plant fresh goods carrot, green turnip, waxgourd peel, fresh sophora flower, matrimony vine, lotus leaf, ginger and
Wild garlic is cleaned up, and carrot, green turnip and waxgourd peel are cut into into bulk, is put in pot and is added zanthoxylum powder and pure water, vegetable in pot
Dish is 1 with the weight ratio of pure water：3, big fire heating after boiling, adds fresh sophora flower, lotus leaf and matrimony vine, small fire to endure 30-40 point
Clock, it is cool to put filtration, take its filtrate and obtain Vegetable soup；
(3) ginger is worn into into ginger garlic juice with wild garlic, is mixed with lemon fluid and Vegetable soup, by weight component adds fish sauce, ice
Sugar and white wine, stir, and finally with ultraviolet disinfection 5-10 minutes, obtain pickling liquid；For pickled dried shrimps and other foods
Product, its aromatic flavour, delicious flavour is nutritious.
Compared with prior art, its processing method is simple, and raw material is easy to get, and product is nutritious, easy to use, mouth for the present invention
Sense is delicious, and production environment is friendly.
Specific embodiment：
Below by embodiment, the invention will be further described.
Embodiment 1：
Each raw material weight component is in the lemon dried shrimps pickling liquid that the present embodiment is related to：50 parts of lemon, carrot 10
Part, 10 parts of green turnip, 10 parts of waxgourd peel, 10 parts of fresh sophora flower, 3 parts of matrimony vine, 5 parts of lotus leaf, 10 parts of ginger, 5 parts of wild garlic, zanthoxylum powder 1
Part, 40 parts of fish sauce, 3 parts of rock sugar, 30 parts of white wine；Preparation technology is：
(1) by weight component weighs lemon, washes lemon surface by rubbing with the hands with salt and removes wax, cuts lemon after cleaning, skin
Meat is separated, and the white inner membrance in lemon peel inner side is reamed, and stays its yellow outer section, is cut into lemon peel filament, is put in warm water and is soaked
Bubble 100-130 minutes, pull out and drain, be put in boiling water and scald standby, lemon peel filament is mixed with lemon meat and is put into beater
In, it is milled into lemon fluid；
(2) by weight component weigh plant fresh goods carrot, green turnip, waxgourd peel, fresh sophora flower, matrimony vine, lotus leaf, ginger and
Wild garlic is cleaned up, and carrot, green turnip and waxgourd peel are cut into into bulk, is put in pot and is added zanthoxylum powder and pure water, vegetable in pot
Dish is 1 with the weight ratio of pure water：3, big fire heating after boiling, adds fresh sophora flower, lotus leaf and matrimony vine, small fire to endure 30-40 point
Clock, it is cool to put filtration, take its filtrate and obtain Vegetable soup；
(3) ginger is worn into into ginger garlic juice with wild garlic, is mixed with lemon fluid and Vegetable soup, by weight component adds fish sauce, ice
Sugar and white wine, stir, and finally with ultraviolet disinfection 5-10 minutes, obtain pickling liquid；For pickled dried shrimps and other foods
Product, its citrus scented is strong, and delicious flavour is nutritious.
Embodiment 2：
The present embodiment difference from Example 1 is that each raw material weight component is in lemon dried shrimps pickling liquid：Fresh lemon
40 parts of lemon, 10 parts of carrot, 20 parts of green turnip, 20 parts of waxgourd peel, 10 parts of fresh sophora flower, 5 parts of matrimony vine, 10 parts of lotus leaf, 10 parts of ginger,
10 parts of wild garlic, 2 parts of zanthoxylum powder, 40 parts of fish sauce, 5 parts of rock sugar, 25 parts of white wine, its preparation technology is with embodiment 1.
Embodiment 3：
The present embodiment difference from Example 1 is that each raw material weight component is in lemon dried shrimps pickling liquid：Fresh lemon
45 parts of lemon, 20 parts of carrot, 10 parts of green turnip, 10 parts of waxgourd peel, 5 parts of fresh sophora flower, 3 parts of matrimony vine, 8 parts of lotus leaf, 5 parts of ginger is wild
5 parts of garlic, 1 part of zanthoxylum powder, 50 parts of fish sauce, 4 parts of rock sugar, 20 parts of white wine, its preparation technology is with embodiment 1.
Claims (1)
1. a kind of lemon dried shrimps pickling liquid, it is characterised in that each raw material weight component is：Lemon 40-50 parts, carrot 10-
20 parts, green turnip 10-20 parts, waxgourd peel 10-20 parts, fresh sophora flower 5-10 parts, matrimony vine 3-5 parts, lotus leaf 5-10 parts, ginger 5-10
Part, wild garlic 5-10 parts, Chinese prickly ash 1-2 parts, fish sauce 40-50 parts, rock sugar 3-5 parts, white wine 20-30 parts；Its preparation technology is：
(1) by weight component weighs lemon, washes lemon surface by rubbing with the hands with salt and removes wax, cuts lemon after cleaning, skin and flesh point
From, the white inner membrance in lemon peel inner side is reamed, its yellow outer section is stayed, lemon peel filament is cut into, it is put in warm water and soaks
100-130 minutes, pull out and drain, be put in boiling water and scald standby, lemon peel filament is mixed with lemon meat and is put in beater,
It is milled into lemon fluid；
(2) by weight component weighs plant fresh goods carrot, green turnip, waxgourd peel, fresh sophora flower, matrimony vine, lotus leaf, ginger and wild garlic
Clean up, carrot, green turnip and waxgourd peel be cut into into bulk, be put in pot and add Chinese prickly ash and pure water, in pot vegetables with it is pure
The weight ratio of water purification is 1：3, big fire heating after boiling, adds fresh sophora flower, lotus leaf and matrimony vine, and small fire is endured 30-40 minutes, cool
Filtration is put, its filtrate is taken and is obtained Vegetable soup；
(3) ginger is worn into into ginger garlic juice with wild garlic, mix with lemon fluid and Vegetable soup, by weight component addition fish sauce, rock sugar and
White wine, stirs, and finally with ultraviolet disinfection 5-10 minutes, obtains pickling liquid.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1382483A (en) * | 2002-05-23 | 2002-12-04 | 刘卫国 | Hypoglycemic and antihypertensive medicine prepared from edible plant tissue and its preparing process and usage |
| CN105685317A (en) * | 2016-02-22 | 2016-06-22 | 巴马康硒长寿文化发展有限公司 | Selenium-rich Fructus Cannabis tea and preparation method thereof |
| CN105707748A (en) * | 2016-03-03 | 2016-06-29 | 吴伦 | Salted fish of lemon flavor and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1382483A (en) * | 2002-05-23 | 2002-12-04 | 刘卫国 | Hypoglycemic and antihypertensive medicine prepared from edible plant tissue and its preparing process and usage |
| CN105685317A (en) * | 2016-02-22 | 2016-06-22 | 巴马康硒长寿文化发展有限公司 | Selenium-rich Fructus Cannabis tea and preparation method thereof |
| CN105707748A (en) * | 2016-03-03 | 2016-06-29 | 吴伦 | Salted fish of lemon flavor and preparation method thereof |
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Application publication date: 20170426 |