CN107927690A - A kind of special flavouring of prawn and preparation method thereof - Google Patents
A kind of special flavouring of prawn and preparation method thereof Download PDFInfo
- Publication number
- CN107927690A CN107927690A CN201711238303.7A CN201711238303A CN107927690A CN 107927690 A CN107927690 A CN 107927690A CN 201711238303 A CN201711238303 A CN 201711238303A CN 107927690 A CN107927690 A CN 107927690A
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- prawn
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- special flavouring
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-
- 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
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- 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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to purpose compound flavour enhancer field, more particularly, to special flavouring of a kind of prawn and preparation method thereof.A kind of special flavouring of prawn, the main following raw material included by weight, which is mixed with, to be formed, 10 25 parts octagonal, 8 12 parts of Chinese prickly ash, 47 parts of sugar, 20 30 parts of soy sauce, 5 10 parts of spiceleaf, 38 parts of Chinese cassia tree, 35 parts of pepper powder, 5 15 parts of dried orange peel.
Description
Technical field
The invention belongs to purpose compound flavour enhancer field, more particularly, to special flavouring of a kind of prawn and preparation method thereof.
Background technology
One of very high food of protein content containing 20% protein in shrimp, be fish, egg, several times of milk even
More than ten times.Not only there are the trace elements such as abundant potassium, iodine, magnesium, phosphorus in shrimp, but also have the vitamin A of higher proportion, carrot
Element and inorganic salts, fat content is low, is mostly unrighted acid, possesses enhancing body immunity, alleviates neurasthenia, and prevention is dynamic
Pulse atherosclerosis, recover after having wholesome effects, and eliminate the effect of " jet lag ".The meat of shrimp is fine and smooth, easy to digest and absorb, is adapted to disease
People, old man, infants and children, are than preferable food in people's diet.
Shrimp is broadly divided into fresh water shrimp and seawater shrimps, and the toughness and mouthfeel of seawater shrimps are all more much better than fresh water shrimp.Prawn is
A kind of common seawater shrimps, breeding potential is high, and price is human-oriented, is the common dish on common people's dining table.
The shrimp made in restaurant is very nice, but people in life because lacking corresponding condiment, it is difficult to make delicious food
Shrimp come.The way of shrimp is different, and the flavoring of use is different, and the taste made is different.In order to meet that consumer can be quick
The demand of tasty prawn dish is cooked, for prawn, the present invention proposes a kind of special flavouring of prawn.
The content of the invention
The object of the present invention is to provide special flavouring of a kind of prawn and preparation method thereof, the special flavouring of the prawn uses
It is more convenient, there is unique flavor, use the flavouring make it that shrimp is tasty when doing prawn.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of special flavouring of prawn, the main following raw material included by weight, which is mixed with, to be formed,
The technical program further optimizes, and the main following raw material included by weight, which is mixed with, to be formed,
The technical program further optimizes, and further includes preservative.
The technical program further optimizes, and the preservative is sodium benzoate or sorbic acid.
A kind of preparation method of the special flavouring of prawn, the raw material is mixed according to weight and boils 20min-
35min, carries out aseptic packaging and is made after cooling.
The technical program further optimizes, and the boiling time is 30min.
Using above-mentioned technical proposal, the present invention has the following advantages：
1. the special flavouring of prawn proposed by the present invention is using soy sauce as major ingredient, various flavorings are complete, and dosage matters, can use
In polytype seawater shrimps such as making shrimp, Chinese lute shrimps so that the shrimp made is tasty.
2. the raw material in the special flavouring of prawn proposed by the present invention is all the common material of in the market, it is easier to obtain
Take, of low cost, market prospects are good.
, only need to be according to shrimp 3. the special flavouring of prawn proposed by the present invention need not add other flavouring in use
Weight control dosage, for kitchen, new hand is particularly convenient.
Embodiment
To describe the technology contents of technical solution, construction feature, the objects and the effects in detail, below in conjunction with specific reality
Example is applied to be explained in detail.
The present invention proposes a kind of special flavouring of prawn, the main following raw material included by weight be mixed with and
Into,
Embodiment one
A kind of special flavouring of prawn, the main following raw material included by weight, which is mixed with, to be formed,
The preparation method of the embodiment one, above-mentioned raw materials are mixed according to weight and boil 30min, are carried out after cooling
Aseptic packaging is made.
Embodiment two
A kind of special flavouring of prawn, the main following raw material included by weight, which is mixed with, to be formed,
The preparation method of the embodiment two, above-mentioned raw materials are mixed according to weight and boil 25min, are carried out after cooling
Aseptic packaging is made.
Embodiment three
A kind of special flavouring of prawn, the main following raw material included by weight, which is mixed with, to be formed,
The preparation method of the embodiment three, above-mentioned raw materials are mixed according to weight and boil 22min, are carried out after cooling
Aseptic packaging is made.
Example IV
A kind of special flavouring of prawn, the main following raw material included by weight, which is mixed with, to be formed,
The preparation method of the example IV, above-mentioned raw materials are mixed according to weight and boil 25min, are carried out after cooling
Aseptic packaging is made.
Embodiment five
A kind of special flavouring of prawn, the main following raw material included by weight, which is mixed with, to be formed,
The preparation method of the embodiment five, above-mentioned raw materials are mixed according to weight and boil 20min, are carried out after cooling
Aseptic packaging is made.
It should be noted that herein, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any this actual relation or order.Moreover, term " comprising ", "comprising" or its any other variant are intended to
Non-exclusive inclusion, so that process, method, article or terminal device including a series of elements not only include those
Key element, but also including other elements that are not explicitly listed, or further include as this process, method, article or end
The intrinsic key element of end equipment.In the absence of more restrictions, limited by sentence " including ... " or " including ... "
Key element, it is not excluded that also there are other key element in the process including the key element, method, article or terminal device.This
Outside, herein, " being more than ", " being less than ", " exceeding " etc. are interpreted as not including this number；" more than ", " following ", " within " etc. understand
It is to include this number.
Although the various embodiments described above are described, those skilled in the art once know basic wound
The property made concept, then can make these embodiments other change and modification, so the foregoing is merely the embodiment of the present invention,
Not thereby the scope of patent protection of the present invention, every equivalent structure made using present specification or equivalent are limited
Flow converts, and is directly or indirectly used in other related technical areas, is similarly included in the patent protection model of the present invention
Within enclosing.
Claims (6)
- A kind of 1. special flavouring of prawn, it is characterised in that：The main following raw material included by weight, which is mixed with, to be formed,
- 2. the special flavouring of prawn as claimed in claim 1, it is characterised in that：The main following raw material included by weight It is mixed with and forms,
- 3. the special flavouring of prawn as claimed in claim 1, it is characterised in that：Further include preservative.
- 4. the special flavouring of prawn as claimed in claim 3, it is characterised in that：The preservative is sodium benzoate or sorb Acid.
- 5. the preparation method of the special flavouring of prawn as described in claim 1-4, it is characterised in that：By the raw material according to weight 20min-35min is boiled in amount part proportioning mixing, and aseptic packaging is carried out after cooling and is made.
- 6. the preparation method of the special flavouring of prawn as claimed in claim 5, it is characterised in that：The boiling time is 30min。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711238303.7A CN107927690A (en) | 2017-11-30 | 2017-11-30 | A kind of special flavouring of prawn and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711238303.7A CN107927690A (en) | 2017-11-30 | 2017-11-30 | A kind of special flavouring of prawn and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107927690A true CN107927690A (en) | 2018-04-20 |
Family
ID=61946975
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711238303.7A Pending CN107927690A (en) | 2017-11-30 | 2017-11-30 | A kind of special flavouring of prawn and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107927690A (en) |
Citations (18)
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2017
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| CN101253878A (en) * | 2008-03-10 | 2008-09-03 | 淮阴工学院 | Langouste production process stored and transferred under normal temperature |
| CN101356983A (en) * | 2008-09-09 | 2009-02-04 | 昆山市周庄绿尔康食品有限公司 | Process method of shrimp |
| CN101507513A (en) * | 2008-12-28 | 2009-08-19 | 李新民 | New cooked fish, dried shrimps production method |
| CN101543300A (en) * | 2009-04-30 | 2009-09-30 | 蚌埠学院 | Instant spiced crayfish preserved with soy sauce and method for producing the same |
| CN101611856A (en) * | 2009-07-24 | 2009-12-30 | 张福财 | The prescription of materia medica tonic and healthy teriyaki sauce and production method |
| CN102058080A (en) * | 2010-11-20 | 2011-05-18 | 邱喜江 | Liquid condiment |
| KR20120061786A (en) * | 2012-05-12 | 2012-06-13 | 박창하 | The method for making crab marinated in soy sauce, shrimp marinated in soy sauce, abalone marinated in soy sauce using Phellinus linteus |
| 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 |
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| CN107259419A (en) * | 2017-05-02 | 2017-10-20 | 兰溪富晟食品科技有限公司 | A kind of process technology for pickling red shrimp |
| CN107183582A (en) * | 2017-05-08 | 2017-09-22 | 磐安海璞食品科技有限公司 | A kind of processing method of the cure foods containing red shrimp |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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Application publication date: 20180420 |