CN107041535A - A kind of chafing dish seasoning bag of seafood coconut local flavor and preparation method thereof - Google Patents
A kind of chafing dish seasoning bag of seafood coconut local flavor and preparation method thereof Download PDFInfo
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- CN107041535A CN107041535A CN201710438779.9A CN201710438779A CN107041535A CN 107041535 A CN107041535 A CN 107041535A CN 201710438779 A CN201710438779 A CN 201710438779A CN 107041535 A CN107041535 A CN 107041535A
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Abstract
The present invention relates to food processing field, and in particular to a kind of chafing dish seasoning bag of seafood coconut local flavor, is made up of basic soup stock, chafing dish bottom flavorings, soup stock dry product；The basic soup stock is composed of the following components：Coconut juice, seabed coconut, old hen, prawn, crab meat, ginger, garlic, white pepper, salt；The chafing dish bottom flavorings are composed of the following components：Rapeseed oil, precious jade post, crab meat, shrimp, onion, salt, monosodium glutamate, chickens' extract, white sugar, white wine, oyster sauce；The soup stock dry product is composed of the following components：Do crab leg, to dried shrimps and seabed coconut.Not only taste is novel, nutrition is balanced, the need for meeting contemporary people, safety and sanitation.Seafood and tropical coconut palm fruit are incorporated in chafing dish, portable seasoning bag is produced.Sorting of the present invention is rigorous, and formula collocation is scientific and reasonable, takes into account all requirements such as nutrition, taste, color and luster, and technique is fastidious, aromatic flavour, mouthfeel are agreeable to the taste, meets different regions taste demand.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of chafing dish seasoning bag of seafood coconut local flavor.
Background technology
Chafing dish, Gu claims " antique custard ", sent when food puts into boiling water " thud " gain the name sound, it is China's original creation
Cuisines, it is with a long history, it is a kind of food suitable for people of all ages.Seafood chafing dish is the cuisines among the people of Chinese tradition, however as consumption
Requirement of the person to food and drink is improved, especially popular requirement more diversification, personalization to chafing dish taste, traditional seafood chafing dish
Mass consumption can not be met.Conveniently Popular Characteristic is esthetically acceptable to the consumers and liked chafing dining, especially north ground
The weather that area's cold is dried is very big by chafing dish market potential, and the management style of chafing dish species is also constantly brought forth new ideas, with " numb, peppery,
Scalding " famous Sichuan chafing dish is even more to receive liking for the most area people, but people from south of the Five Ridges taste is lighter, this taste
Chafing dish is difficult to occupy market in Lingnan area large area, it is impossible to meet the demand of different crowd.
The content of the invention
It is an object of the present invention to overcome above mentioned problem in the prior art, there is provided a kind of chafing dish of seafood coconut local flavor tune
Material bag, is not only easy to use quick, and taste is novel, nutrition is balanced, and mouthfeel is agreeable to the taste, meets different regions taste need
Ask.
The purpose of the present invention is achieved by the following technical programs：
A kind of chafing dish seasoning bag of seafood coconut local flavor, by basic 50 ~ 70 parts of soup stock, 175 ~ 185 parts of chafing dish bottom flavorings, soup stock dry product
50 ~ 70 parts of compositions；The basic soup stock is composed of the following components：1000-4000 parts of coconut juice, 250-1000 parts of seabed coconut, one's old mother
50-200 parts of chicken, 100-400 parts of prawn, 100~400 parts of crab meat, 15-60 parts of ginger, 10-40 parts of garlic, 5-20 parts of white pepper,
5-20 parts of salt；The chafing dish bottom flavorings are composed of the following components：100-400 parts of rapeseed oil, 100-400 parts of precious jade post, crab meat 100-400
It is part, 100-400 parts of shrimp, 25-100 parts of onion, 12-50 parts of salt, 12-50 parts of monosodium glutamate, 5-20 parts of chickens' extract, 5-20 parts of white sugar, white
12-50 parts of wine, 12-50 parts of oyster sauce；The soup stock dry product is composed of the following components：Dry 10-40 parts of crab leg, to 15-60 parts of dried shrimps
With 5-20 parts of seabed coconut.
A kind of chafing dish seasoning bag of seafood coconut local flavor, uses coconut juice, old hen, prawn, crab meat for primary raw material, taste
Novel, nutrition is balanced, the need for meeting contemporary people, safety and sanitation.Seafood and tropical coconut palm fruit are incorporated in chafing dish, produced just
Take seasoning bag.Sorting of the present invention is rigorous, and formula collocation is scientific and reasonable, takes into account all requirements such as nutrition, taste, color and luster, technique
Fastidious, aromatic flavour, mouthfeel are agreeable to the taste, meet different regions taste demand.
Preferably, the basic soup stock is composed of the following components：2000 parts of coconut juice, 500 parts of seabed coconut, 100 parts of old hen,
200 parts of prawn, 200 parts of crab meat, 30 parts of ginger, 20 parts of garlic, 10 parts of white pepper, 10 parts of salt.
Preferably, the chafing dish bottom flavorings are composed of the following components：200 parts of rapeseed oil, 200 parts of precious jade post, 200 parts of crab meat, shrimp
200 parts of meat, 50 parts of onion, 25 parts of salt, 25 parts of monosodium glutamate, 10 parts of chickens' extract, 10 parts of white sugar, 25 parts of white wine, 10 parts of oyster sauce.
Preferably, the soup stock dry product is composed of the following components：Do 20 parts of crab leg, to 10 parts of 30 parts of dried shrimps and seabed coconut.
The chafing dish seasoning bag of above-mentioned seafood coconut local flavor, the preparation method of the basic soup stock is：Old hen rinsed clean
Afterwards, by the whole mixing and water addings of the component of the basic soup stock, 100 DEG C of cooking 1h are heated to, and be stirred continuously；
The chafing dish seasoning bag of above-mentioned seafood coconut local flavor, the preparation method of the chafing dish bottom flavorings comprises the following steps：
S1. rapeseed oil is heated to 115 ~ 125 DEG C, adds onion, pulled out after onion is drained standby；
The onion that S2 obtains precious jade post, crab meat, shrimp, salt, monosodium glutamate, chickens' extract, white sugar, white wine, oyster sauce and step S1 mixes, stir-frying
3 ~ 8min, pour into baked 22 ~ 25 h of Rong Qi Zhong seafood coconut local flavor chafing dish bottom flavorings.
The present invention has following technique effect compared with prior art：
A kind of chafing dish seasoning bag of seafood coconut local flavor, is made up of basic soup stock, chafing dish bottom flavorings, soup stock dry product 60；The basis
Soup stock is made up of coconut juice, seabed coconut, old hen, prawn, crab meat etc.；The chafing dish bottom flavorings include rapeseed oil, precious jade post, crab meat, shrimp
Meat；The soup stock dry product includes dry crab leg, to dried shrimps and seabed coconut.Taste is novel, nutrition is balanced, the need for meeting contemporary people,
Safety and sanitation.Seafood and tropical coconut palm fruit are incorporated in chafing dish, portable seasoning bag is produced.Sorting of the present invention is rigorous, and formula is taken
With scientific and reasonable, all requirements such as nutrition, taste, color and luster are taken into account, technique is fastidious, aromatic flavour, mouthfeel are agreeable to the taste, meets different
Regional taste demand.
Embodiment
Present disclosure is further illustrated with reference to specific embodiment, but be should not be construed as limiting the invention.
Without departing from the spirit and substance of the case in the present invention, the simple modifications or substitutions made to the inventive method, step or condition,
Belong to the scope of the present invention；Unless otherwise specified, technological means used in embodiment is well known to those skilled in the art
Conventional meanses.
Embodiment 1
A kind of chafing dish seasoning bag of seafood coconut local flavor, is made up of basic soup stock 60g, chafing dish bottom flavorings 180g, soup stock dry product 60g；
The basic soup stock includes coconut juice 2000g, seabed coconut 500g, old hen 100g, prawn 200g, crab meat 200g, ginger 30g, big
Garlic 20g, white pepper 10g, salt 10g；The chafing dish bottom flavorings are made up of following component：Rapeseed oil 200g, precious jade post 200g, crab meat
200g, shrimp 200g, onion 50g, salt 25g, monosodium glutamate 25g, chickens' extract 10g, white sugar 10g, white wine 25g, oyster sauce 10g；The soup stock
Dry product is made up of following component：Do crab leg 20g, to dried shrimps 30g and seabed coconut 10g.
The chafing dish seasoning bag of above-mentioned seafood coconut local flavor, the preparation method of the basic soup stock is：Old hen rinsed clean
Afterwards, by the whole mixing and water addings of the component of the basic soup stock, 100 DEG C of cooking 1h are heated to, and be stirred continuously；
The chafing dish seasoning bag of above-mentioned seafood coconut local flavor, the preparation method of the chafing dish bottom flavorings comprises the following steps：
S1. rapeseed oil is heated to 115 ~ 125 DEG C, adds onion, pulled out after onion is drained standby；
The onion that S2 obtains precious jade post, crab meat, shrimp, salt, monosodium glutamate, chickens' extract, white sugar, white wine, oyster sauce and step S1 mixes, stir-frying
3 ~ 8min, pour into baked 22 ~ 25 h of Rong Qi Zhong seafood coconut local flavor chafing dish bottom flavorings.
Embodiment 2
A kind of chafing dish seasoning bag of seafood coconut local flavor, is made up of basic soup stock 60g, chafing dish bottom flavorings 180g, soup stock dry product 60g；
The basic soup stock includes coconut juice 1000g, seabed coconut 250g, old hen 50g, prawn 100g, crab meat 100g, ginger 15g, garlic
10g, white pepper 5g, salt 5g；The following component composition of chafing dish bottom flavorings：Rapeseed oil 100g, precious jade post 100g, crab meat 100g, shrimp
100g, onion 25g, salt 12g, monosodium glutamate 12g, chickens' extract 5g, white sugar 5g, white wine 12g, oyster sauce 12g；The following component of soup stock dry product
Composition：Do crab leg 10g, to dried shrimps 15g and seabed coconut 5g.
The chafing dish seasoning bag of above-mentioned seafood coconut local flavor, the preparation method of the basic soup stock is：Old hen rinsed clean
Afterwards, by the whole mixing and water addings of the component of the basic soup stock, 100 DEG C of cooking 1h are heated to, and be stirred continuously；
The chafing dish seasoning bag of above-mentioned seafood coconut local flavor, the preparation method of the chafing dish bottom flavorings comprises the following steps：
S1. rapeseed oil is heated to 115 ~ 125 DEG C, adds onion, pulled out after onion is drained standby；
The onion that S2 obtains precious jade post, crab meat, shrimp, salt, monosodium glutamate, chickens' extract, white sugar, white wine, oyster sauce and step S1 mixes, stir-frying
3 ~ 8min, pour into baked 22 ~ 25 h of Rong Qi Zhong seafood coconut local flavor chafing dish bottom flavorings.
Embodiment 3
A kind of chafing dish seasoning bag of seafood coconut local flavor, is made up of basic soup stock 60g, chafing dish bottom flavorings 180g, soup stock dry product 60g；
The basic soup stock includes coconut juice 4000g, seabed coconut 1000g, old hen 200g, prawn 400g, crab meat 400g, ginger 60g, big
Garlic 40g, white pepper 20g, salt 20g；The following component composition of chafing dish bottom flavorings：Rapeseed oil 400g, precious jade post 400g, crab meat 400g,
Shrimp 400g, onion 100g, salt 50g, monosodium glutamate 50g, chickens' extract 20g, white sugar 20g, white wine 50g, oyster sauce 50g；The soup stock dry product
Following component composition：Do crab leg 40g, to dried shrimps 60g and seabed coconut 20g.
The preparation method of the basic soup stock comprises the following steps：
S01. by old hen clear water rinsed clean, 1h is rinsed, bloodstain is removed；Then by coconut juice, seabed coconut, prawn, crab meat, life
Ginger, garlic, white pepper, salt are all put into pot, inject 5L clear water, are heated to 100 DEG C of cooking 1h, and be stirred continuously, Yi Miansheng
Pot；
S02. the basic soup that S01 is obtained is placed in 5min in 120 DEG C of environment and carries out high-temperature sterilization processing.
The preparation method of the chafing dish bottom flavorings comprises the following steps：
S11. rapeseed oil is poured into pot, big fire is heated to 120 DEG C, adds section onion, pulled out after onion is drained；
S12 adds precious jade post, crab meat, shrimp, onion, salt, monosodium glutamate, chickens' extract, white sugar, white wine, oyster sauce, and stir-frying 5min pours into vexed tank
Baked 24h seafood coconut local flavor chafing dish bottom flavorings.
The chafing dish seasoning bag of above-mentioned seafood coconut local flavor, the preparation method of the chafing dish bottom flavorings comprises the following steps：
S1. rapeseed oil is heated to 115 ~ 125 DEG C, adds onion, pulled out after onion is drained standby；
The onion that S2 obtains precious jade post, crab meat, shrimp, salt, monosodium glutamate, chickens' extract, white sugar, white wine, oyster sauce and step S1 mixes, stir-frying
3 ~ 8min, pour into baked 22 ~ 25 h of Rong Qi Zhong seafood coconut local flavor chafing dish bottom flavorings.
Comparative example 1
The coconut-flavored chafing dish seasoning bag of seafood that this comparative example is provided, the consumption of coconut juice, seabed coconut and old hen is compared with embodiment
Few, other components are same as Example 1.
A kind of chafing dish seasoning bag of seafood coconut local flavor, by basic soup stock 60g, chafing dish bottom flavorings 180g, soup stock dry product 60g groups
Into；The basic soup stock include coconut juice 200g, seabed coconut 100g, old hen 100g, prawn 200g, crab meat 200g, ginger 30g,
Garlic 20g, white pepper 10g, salt 10g；The following component composition of chafing dish bottom flavorings：Rapeseed oil 200g, precious jade post 200g, crab meat
200g, shrimp 200g, onion 50g, salt 25g, monosodium glutamate 25g, chickens' extract 10g, white sugar 10g, white wine 25g, oyster sauce 10g；The soup stock
The following component composition of dry product：Do crab leg 20g, to dried shrimps 30g and seabed coconut 10g.
The preparation method of the chafing dish bottom flavorings comprises the following steps：
S11. rapeseed oil is poured into pot, big fire is heated to 120 DEG C, adds section onion, pulled out after onion is drained；
S12 adds precious jade post, crab meat, shrimp, onion, salt, monosodium glutamate, chickens' extract, white sugar, white wine, oyster sauce, and stir-frying 5min pours into vexed tank
Baked 24h seafood coconut local flavor chafing dish bottom flavorings.
The chafing dish seasoning bag of above-mentioned seafood coconut local flavor, the preparation method of the chafing dish bottom flavorings comprises the following steps：
S1. rapeseed oil is heated to 115 ~ 125 DEG C, adds onion, pulled out after onion is drained standby；
The onion that S2 obtains precious jade post, crab meat, shrimp, salt, monosodium glutamate, chickens' extract, white sugar, white wine, oyster sauce and step S1 mixes, stir-frying
3 ~ 8min, pour into baked 22 ~ 25 h of Rong Qi Zhong seafood coconut local flavor chafing dish bottom flavorings.
Comparative example 2
The coconut-flavored chafing dish seasoning bag of seafood that this comparative example is provided, to live, the consumption of crab meat and shrimp it is few compared with embodiment, its
His component is same as Example 1.
A kind of chafing dish seasoning bag of seafood coconut local flavor, it is characterised in that by basic soup stock 60g, chafing dish bottom flavorings 180g, soup
Expect dry product 60g compositions；The basic soup stock includes coconut juice 2000g, seabed coconut 500g, old hen 100g, prawn 200g, crab meat
200g, ginger 30g, garlic 20g, white pepper 10g, salt 10g；The following component composition of chafing dish bottom flavorings：Rapeseed oil 200g, precious jade post
20g, crab meat 20g, shrimp 20g, onion 50g, salt 25g, monosodium glutamate 25g, chickens' extract 10g, white sugar 10g, white wine 25g, oyster sauce 10g；Institute
State the following component composition of soup stock dry product：Do crab leg 20g, to dried shrimps 30g and seabed coconut 10g.
The preparation method of the chafing dish bottom flavorings comprises the following steps：
S11. rapeseed oil is poured into pot, big fire is heated to 120 DEG C, adds section onion, pulled out after onion is drained；
S12 adds precious jade post, crab meat, shrimp, onion, salt, monosodium glutamate, chickens' extract, white sugar, white wine, oyster sauce, and stir-frying 5min pours into vexed tank
Baked 24h seafood coconut local flavor chafing dish bottom flavorings.
The chafing dish seasoning bag of above-mentioned seafood coconut local flavor, the preparation method of the chafing dish bottom flavorings comprises the following steps：
S1. rapeseed oil is heated to 115 ~ 125 DEG C, adds onion, pulled out after onion is drained standby；
The onion that S2 obtains precious jade post, crab meat, shrimp, salt, monosodium glutamate, chickens' extract, white sugar, white wine, oyster sauce and step S1 mixes, stir-frying
3 ~ 8min, pour into baked 22 ~ 25 h of Rong Qi Zhong seafood coconut local flavor chafing dish bottom flavorings.Comparative example 3
The coconut-flavored chafing dish seasoning bag of seafood that this comparative example is provided, wherein seabed coconut is less compared with the amount of embodiment 3, other with
Embodiment 3 is identical.
A kind of chafing dish seasoning bag of seafood coconut local flavor, by basic soup stock 60g, chafing dish bottom flavorings 180g, soup stock dry product 60g groups
Into；The basic soup stock include coconut juice 4000g, seabed coconut 50g, old hen 200g, prawn 100g, crab meat 400g, ginger 60g,
Garlic 40g, white pepper 20g, salt 20g；The following component composition of chafing dish bottom flavorings：Rapeseed oil 400g, precious jade post 400g, crab meat
400g, shrimp 400g, onion 100g, salt 50g, monosodium glutamate 50g, chickens' extract 20g, white sugar 20g, white wine 50g, oyster sauce 50g；The soup stock
The following component composition of dry product：Do crab leg 20g, to dried shrimps 30g and seabed coconut 10g.
The preparation method of the chafing dish bottom flavorings comprises the following steps：
S11. rapeseed oil is poured into pot, big fire is heated to 120 DEG C, adds section onion, pulled out after onion is drained；
S12 adds precious jade post, crab meat, shrimp, onion, salt, monosodium glutamate, chickens' extract, white sugar, white wine, oyster sauce, and stir-frying 5min pours into vexed tank
Baked 24h seafood coconut local flavor chafing dish bottom flavorings.
The chafing dish seasoning bag of above-mentioned seafood coconut local flavor, the preparation method of the chafing dish bottom flavorings comprises the following steps：
S1. rapeseed oil is heated to 115 ~ 125 DEG C, adds onion, pulled out after onion is drained standby；
The onion that S2 obtains precious jade post, crab meat, shrimp, salt, monosodium glutamate, chickens' extract, white sugar, white wine, oyster sauce and step S1 mixes, stir-frying
3 ~ 8min, pour into baked 22 ~ 25 h of Rong Qi Zhong seafood coconut local flavor chafing dish bottom flavorings.
The chafing dish seasoning bag of seafood coconut local flavor obtained above is reflected according to the chafing dish bottom flavorings sense organ of seafood coconut local flavor
Determine standards of grading and carry out nutrition and organoleptic parameters, the results are shown in Table one.
（Remarks：Total score=color and luster * 30%+ smell * 30%+ mouthfeels * 40%）
From the sensory evaluation analysis result of table 1, compared with reference examples 1~3, the seafood that various embodiments of the present invention are prepared
Beautiful tempting, the salty fresh moderate, tissue of the chafing dish bottom flavorings color and luster of coconut local flavor it is fine and smooth it is uniform, without layering, and prepared by the present invention
The pleasant seafood tastes of smell of the chafing dish bottom flavorings of seafood coconut local flavor is strong, coordinate free from extraneous odour, delicate mouthfeel, delicious, salty fresh suitable
Degree, taste are soft, and the sensory evaluation scores of the chafing dish bottom flavorings for the seafood coconut local flavor that various embodiments of the present invention are prepared are in higher
Level；Sorting of the present invention is rigorous, and formula collocation is scientific and reasonable, takes into account all requirements such as nutrition, taste, color and luster, preparation technology
Succinctly, the chafing dish bottom flavorings aftertaste of obtained seafood coconut local flavor is long, salty fresh moderate, meets the taste demand of different regions.
Claims (6)
1. a kind of chafing dish seasoning bag of seafood coconut local flavor, it is characterised in that by basic 50 ~ 70 parts of soup stock, chafing dish bottom flavorings 175 ~
185 parts, 50 ~ 70 parts of compositions of soup stock dry product；The basic soup stock is composed of the following components：1000-4000 parts of coconut juice, seabed coconut
250-1000 parts, 50-200 parts of old hen, 100-400 parts of prawn, 100~400 parts of crab meat, 15-60 parts of ginger, garlic 10-40
Part, 5-20 parts of white pepper, 5-20 parts of salt；The chafing dish bottom flavorings are composed of the following components：100-400 parts of rapeseed oil, precious jade post 100-
400 parts, 100-400 parts of crab meat, 100-400 parts of shrimp, 25-100 parts of onion, 12-50 parts of salt, 12-50 parts of monosodium glutamate, chickens' extract 5-20
Part, 5-20 parts of white sugar, 12-50 parts of white wine, 12-50 parts of oyster sauce；The soup stock dry product is composed of the following components：Dry crab leg 10-40
Part, to 5-20 parts of 15-60 parts of dried shrimps and seabed coconut.
2. the chafing dish seasoning bag of seafood coconut local flavor according to claim 1, it is characterised in that the basic soup stock is by following
Component is constituted：2000 parts of coconut juice, 500 parts of seabed coconut, 100 parts of old hen, 200 parts of prawn, 200 parts of crab meat, 30 parts of ginger, garlic
20 parts, 10 parts of white pepper, 10 parts of salt.
3. the chafing dish seasoning bag of seafood coconut local flavor according to claim 1, it is characterised in that the chafing dish bottom flavorings are by following
Component is constituted：200 parts of rapeseed oil, 200 parts of precious jade post, 200 parts of crab meat, 200 parts of shrimp, 50 parts of onion, 25 parts of salt, 25 parts of monosodium glutamate,
10 parts of chickens' extract, 10 parts of white sugar, 25 parts of white wine, 10 parts of oyster sauce.
4. the chafing dish seasoning bag of seafood coconut local flavor according to claim 1, it is characterised in that the soup stock dry product is by following
Component is constituted：Do 20 parts of crab leg, to 10 parts of 30 parts of dried shrimps and seabed coconut.
5. the chafing dish seasoning bag of seafood coconut local flavor described in claim 1 or 2, it is characterised in that the preparation of the basic soup stock
Method is：After old hen rinsed clean, by the whole mixing and water addings of the component of the basic soup stock, 100 DEG C of cooking 1h are heated to, and
It is stirred continuously.
6. the chafing dish seasoning bag of seafood coconut local flavor according to claim 1 or 3, it is characterised in that the chafing dish bottom flavorings
Preparation method comprises the following steps：
S1. rapeseed oil is heated to 115 ~ 125 DEG C, adds onion, pulled out after onion is drained standby；
The onion that S2 obtains precious jade post, crab meat, shrimp, salt, monosodium glutamate, chickens' extract, white sugar, white wine, oyster sauce and step S1 mixes, stir-frying
3 ~ 8min, pour into baked 22 ~ 25 h of Rong Qi Zhong seafood coconut local flavor chafing dish bottom flavorings.
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| CN107960633A (en) * | 2017-11-21 | 2018-04-27 | 朱巧堂 | Sheep beans flour noodle seasoning composition and preparation method thereof |
| CN109907285A (en) * | 2019-04-19 | 2019-06-21 | 重庆德庄农产品开发有限公司 | A kind of butter chafing dish bottom flavorings |
| CN110604282A (en) * | 2019-10-23 | 2019-12-24 | 四川天味食品集团股份有限公司 | Coconut juice mushroom soup hotpot condiment and preparation method thereof |
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| CN104256749A (en) * | 2014-07-04 | 2015-01-07 | 浙江大学舟山海洋研究中心 | Spicy and hot seafood soup base and preparing method thereof |
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| CN107960633A (en) * | 2017-11-21 | 2018-04-27 | 朱巧堂 | Sheep beans flour noodle seasoning composition and preparation method thereof |
| CN109907285A (en) * | 2019-04-19 | 2019-06-21 | 重庆德庄农产品开发有限公司 | A kind of butter chafing dish bottom flavorings |
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