CN108260776A - A kind of preparation method of spicy yellow a species of small clam living in fresh water meat - Google Patents
A kind of preparation method of spicy yellow a species of small clam living in fresh water meat Download PDFInfo
- Publication number
- CN108260776A CN108260776A CN201711474407.8A CN201711474407A CN108260776A CN 108260776 A CN108260776 A CN 108260776A CN 201711474407 A CN201711474407 A CN 201711474407A CN 108260776 A CN108260776 A CN 108260776A
- Authority
- CN
- China
- Prior art keywords
- weight
- parts
- juice
- species
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000013505 freshwater Substances 0.000 title claims abstract description 46
- 235000013372 meat Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 69
- 241000894007 species Species 0.000 claims abstract description 45
- 239000003921 oil Substances 0.000 claims abstract description 33
- 235000019198 oils Nutrition 0.000 claims abstract description 33
- 235000015067 sauces Nutrition 0.000 claims abstract description 31
- 239000000843 powder Substances 0.000 claims abstract description 30
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 24
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract description 24
- 241000604017 Lysimachia sikokiana Species 0.000 claims abstract description 24
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 24
- 239000008158 vegetable oil Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 241000287828 Gallus gallus Species 0.000 claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 15
- 244000203593 Piper nigrum Species 0.000 claims abstract description 15
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 15
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 15
- 235000009566 rice Nutrition 0.000 claims abstract description 15
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 13
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 13
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- 239000011435 rock Substances 0.000 claims abstract description 9
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 9
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 8
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 8
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 7
- 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 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 235000013409 condiments Nutrition 0.000 claims abstract description 7
- 235000008390 olive oil Nutrition 0.000 claims abstract description 7
- 239000004006 olive oil Substances 0.000 claims abstract description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 244000056139 Brassica cretica Species 0.000 claims abstract description 6
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 6
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 6
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000010460 mustard Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 52
- 239000000463 material Substances 0.000 claims description 25
- 239000000203 mixture Substances 0.000 claims description 16
- 238000001914 filtration Methods 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims description 7
- 241000237502 Ostreidae Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 235000020636 oyster Nutrition 0.000 claims description 6
- 238000005057 refrigeration Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 239000001390 capsicum minimum Substances 0.000 claims description 2
- 240000007817 Olea europaea Species 0.000 claims 1
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 239000000047 product Substances 0.000 description 21
- 241000196324 Embryophyta Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000007306 turnover Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 241000124033 Salix Species 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 235000019590 thick flavour Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000002075 anti-alcohol Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
- A23L23/00—Soups; Sauces; 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Botany (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A kind of preparation method of spicy yellow a species of small clam living in fresh water meat, is made of the raw material of following parts by weight：Yellow a species of small clam living in fresh water meat, tingle pepper powder, mustard, vegetable oil, olive oil, green pepper, fennel ball, mountain chrysanthemum juice, matrimony vine, red chilli, chickens' extract, dried orange peel juice, chicken rice dark soy sauce, edible salt, white sugar, water, white pepper powder, hot condiment of glutinous rice cake, Lysimachia sikokiana juice, Shaoxing rice wine, fragrant seed, rock sugar, oil consumption, cloves, peppery TSZ-MUI sauce；The invention product stand 12 hours after, yellow a species of small clam living in fresh water meat bright, meat Q bullets are tender and crisp, sauce be in pale red, aromatic flavour alcohol and, rich in taste has levels.
Description
Technical field
The present invention relates to the deep processings of bivalve shellfish aquatic food, and in particular to a kind of preparation side of spicy yellow a species of small clam living in fresh water meat
Method.
Background technology
Yellow a species of small clam living in fresh water of Yellow Sea, full of nutrition, protein content is high, and amino acid classes composition and ratio are reasonable；Fat
Low with cholesterol level, unrighted acid is higher, is easily absorbed by the body.Ms eats, beautifying face and moistering lotion；Man eats, strengthening the essence
Moisten dirty, Antialcoholic liver-protecting；Old man eats, improving eyesight resolving sputum, reducing blood lipid norcholesterol；Children eat, and supplement calcium, magnesium, iron, zinc etc. are a variety of
Trace element is loved by consumers.But fresh and alive green willow clam should not be transported and preserve for a long time, and transportation cost is higher,
So major consumers market, is also limited near the place of production.Existing yellow a species of small clam living in fresh water meat jelly product in the market, are mostly single-freezes, standing time is long
, easily air-dry, and soup is few after negative catalysis, taste is not delicious enough.
Invention content
To adapt to the needs of hinterland market and eating Huang a species of small clam living in fresh water meat consumer, applicant have developed spicy yellow a species of small clam living in fresh water meat this
New product.
The technical solution adopted by the present invention is：
A, yellow a species of small clam living in fresh water cleaned, steam that yellow a species of small clam living in fresh water meat 210-215Kg is taken out after shell is spare to opening；
B, the water of 5-10 times of its weight of mountain chrysanthemum is boiled with soft fire to the juice being obtained by filtration after 5-10 minutes, as mountain chrysanthemum
Flower juice, takes mountain chrysanthemum juice 10-12Kg spare；
The water of 4-6 times of its weight of dried orange peel is boiled with soft fire to the juice being obtained by filtration after 10-20 minutes, as dried orange peel juice,
Take dried orange peel juice 14-18Kg spare；
The water of 3-5 times of its weight of Lysimachia sikokiana is boiled with soft fire to the juice being obtained by filtration after 5-10 minutes, as Lysimachia sikokiana juice, is taken
Lysimachia sikokiana juice 0.01-0.02Kg is spare；
C, the making of hot and numb flavour seasoning：
Take red chilli 18-25Kg spare；
1) 10-12Kg vegetable oil is poured into pot, is heated up to be put into red chilli at 60-80 DEG C, changed low baking temperature and keep oil temperature
60-80 DEG C stir-fries 2-3 minutes, takes out fried chilli after cooling, and grinds are to get to chilli oil and fried capsicum
The weight ratio of powder, the vegetable oil and chilli is 1: 0.8-1.2；
2) 10-12Kg vegetable oil is poured into pot, is heated up to be put into fragrant seed 0.2-0.3Kg, cloves 0.2- at 60-80 DEG C
0.3Kg, 0.1-0.15Kg fennel ball stir-fry 1-3 minutes and stir-fry, and obtain mixed material；
3) separately take it is remaining without fried red chilli wear into chilli powder and obtain chilli oil with step (1) mix, through mixing
Mixture is obtained after even；
4) that not used residue 10-12Kg vegetable oil is boiled maturated oil postcooling is for use；
5) mixture, tingle pepper powder after the fried chilli powder of step (1), step (2) mixed material, the stirring evenly of (3) are taken
12-16Kg, the stand oil of step (4) and chickens' extract 4-8Kg, chicken rice dark soy sauce 16-20Kg, edible salt 20-30Kg, white sugar 20-22Kg,
Rock sugar 10-11Kg, water 600-850Kg, white pepper powder 0.2-0.3Kg, hot condiment of glutinous rice cake 0.1-0.15Kg, Shaoxing rice wine 0.5-0.8Kg, oyster
Oily 0.5-0.6Kg, olive oil 30-40Kg, mustard 15-18Kg mixings obtain mixed material and boil 8 hours or more, and make mixed material
The 20%-30% of mixed material volume is concentrated into get to required spicy sauce；
D, by the broken 20-24Kg of green pepper obtained after spicy sauce and the addition green pepper chopping placed in the vessel of yellow a species of small clam living in fresh water meat, mountain chrysanthemum
Flower juice, matrimony vine 6-8Kg, dried orange peel juice, peppery TSZ-MUI sauce 0.5-0.6Kg, Lysimachia sikokiana juice are sufficiently stirred, and 5-15 DEG C of refrigeration stands 12 hours
Afterwards, product is obtained, it can the instant spicy yellow a species of small clam living in fresh water meat of can opening.
Step A cleans yellow a species of small clam living in fresh water, steam to shell open it is spare to yellow a species of small clam living in fresh water meat is taken out at once after 3-8 millimeters.
After the invention product stands 12 hours, yellow a species of small clam living in fresh water meat bright, meat Q bullets are tender and crisp, and sauce is in pale red, thick flavor
Strongly fragrant alcohol and, rich in taste has levels.
Yellow a species of small clam living in fresh water makes of method that steaming, and steaming to shell is crack can ensure that yellow a species of small clam living in fresh water meat is Fresh ＆ Tender in Texture, can make yellow a species of small clam living in fresh water meat
Original delicate flavour is not lost in；
It is finished product sauce wherein using peppery TSZ-MUI sauce, which can promote the fragrant spicy of product, if using it
His brand thick chilli sauce can aggravate the saline taste of product, and reduce peppery fragrance；
The vegetable oil includes the one or two or more kinds in rapeseed oil, peanut oil, salad oil.
The tingle pepper powder is that numb green pepper is worn into powdery.
The mountain chrysanthemum juice is the juice that will be obtained after mountain chrysanthemum boiling, and mountain chrysanthemum is retaining the original perfume (or spice) of yellow a species of small clam living in fresh water meat
While taste, product fragrant can be promoted, makes product peppery and oiliness.
The dried orange peel juice is the juice that will be obtained after dried orange peel boiling, dried orange peel spread of pungent taste helps to keep warm, and fragrant odour is longer than reason
Gas.
Octagonal, Lysimachia sikokiana can play the role of while guarantee food original taste except raw meat Titian in product.Oyster sauce and ice
Sugar can promote product color, Lysimachia sikokiana dispelling wind and eliminating dampness, promoting qi circulation and relieving pain, menstruation regulating, removing toxic substances.
Chicken rice dark soy sauce and rock sugar in dispensing can promote the color and luster of product, can be sent out if dark soy sauce product colour is used alone in load
Secretly, original taste of product is damaged, exclusive use rock sugar product color is light, while use can make product color full, glossy.
Peppery TSZ-MUI sauce can promote the fresh pungent of product, and Lysimachia sikokiana can promote the fragrance of peppery TSZ-MUI sauce.
Spicy Huang a species of small clam living in fresh water meat fully ensures that the characteristics of spicy yellow a species of small clam living in fresh water meat is genuine, Kaifeng is instant, juice is more using exclusive formula
It is meat tenderness, convenient and healthy, the allegro life style of modern is adapted to, is solved and is saved the time on dining table and can enjoy again naturally
Delicious two fold problem.
Main advantages of the present invention use yellow a species of small clam living in fresh water meat as primary raw material, and scientific name blueness willow clam belongs to the production of Dandong terrestrial reference
Object, by boiling.Its spicy sauce is formed by retrofit, is a kind of dense compound seasoning of fragrance, aromatic flavour,
A variety of seasoned foods can be made, human gastric juice can be stimulated to secrete after edible, whetted the appetite, and is pleasant with wind-dispelling, cold dispelling removes
Wet effect additionally adds matrimony vine etc. and is conducive to body nourishment for vitality, and the spicy fresh perfume of seasoning of the invention, taste are strong, mouthfeel
Comfortably, the mutual intermodulation of various spices is also allowed to the effect for having had invigorating the spleen, dampness elimination, digestion simultaneously.Ensureing that yellow a species of small clam living in fresh water meat is exclusive
Delicate flavour while, mouthfeel is dense, and excellent in color, be it is a kind of it is full of nutrition, mellow it is delicious, mouthfeel is strong, edible side
Just green assistant food.
Specific embodiment
Embodiment 1
A, yellow a species of small clam living in fresh water cleaned, steam to shell and open to taking out at once after 3-8 millimeters, take yellow a species of small clam living in fresh water meat 210Kg spare；
B, the water of 6 times of its weight of mountain chrysanthemum is boiled with soft fire to the juice being obtained by filtration after five minutes, as mountain chrysanthemum juice,
Take mountain chrysanthemum juice 10Kg spare；
The water of 4 times of its weight of dried orange peel is boiled with soft fire to the juice being obtained by filtration after ten minutes, as dried orange peel juice, takes dried orange peel
Juice 14Kg is spare；
The water of 3 times of its weight of Lysimachia sikokiana is boiled with soft fire to the juice being obtained by filtration after five minutes, as Lysimachia sikokiana juice, takes Lysimachia sikokiana
Juice 0.01Kg is spare；
C, the making of hot and numb flavour seasoning：Take red chilli 18Kg spare；
1) 10Kg vegetable oil is poured into pot, is heated up to be put into red chilli at 65 DEG C, changed low baking temperature and 65 DEG C of oil temperature is kept to turn over
It fries 3 minutes, takes out fried chilli after cooling, grinds are to get to chilli oil and fried chilli powder, the plant
The weight ratio of object oil and chilli is 1: 0.8；
2) 10Kg vegetable oil is poured into pot, is heated up to be put into fragrant seed 0.2Kg, cloves 0.2Kg, 0.1Kg fennel at 65 DEG C
Ball stir-fries 3 minutes and stir-fries, and obtains mixed material；
3) separately take it is remaining without fried red chilli wear into chilli powder and obtain chilli oil with step (1) mix, through mixing
Mixture is obtained after even；
4) that not used residue 10Kg vegetable oil is boiled maturated oil postcooling is for use；
5) mixture, tingle pepper powder after the fried chilli powder of step (1), step (2) mixed material, the stirring evenly of (3) are taken
12Kg, the stand oil of step (4) and chickens' extract 4Kg, chicken rice dark soy sauce 16Kg, edible salt 20Kg, white sugar 20Kg, rock sugar 10Kg, water
600Kg, white pepper powder 0.2Kg, hot condiment of glutinous rice cake 0.1Kg, Shaoxing rice wine 0.5Kg, oyster sauce 0.5Kg, olive oil 30Kg, mustard 15Kg mixings
Mixed material boils 8 hours, and mixed material is made to be concentrated into the 20% of mixed material volume to get to required chilli sauce
Juice；
D, by the broken 20Kg of green pepper obtained after spicy sauce and the addition green pepper chopping placed in the vessel of yellow a species of small clam living in fresh water meat, mountain chrysanthemum
Juice, matrimony vine 6Kg, dried orange peel juice, peppery TSZ-MUI sauce 0.5Kg, Lysimachia sikokiana juice are sufficiently stirred, and after 5-10 DEG C of refrigeration stands 12 hours, are produced
Product, can the instant spicy yellow a species of small clam living in fresh water meat of can opening.
The vegetable oil used in the present embodiment is peanut oil.
After the invention product stands 12 hours, yellow a species of small clam living in fresh water meat bright, meat Q bullets are tender and crisp, and sauce is in pale red, thick flavor
Strongly fragrant alcohol and, rich in taste has levels.
Embodiment 2
A, yellow a species of small clam living in fresh water cleaned, steam to shell and open to taking out at once after 3-8 millimeters, take yellow a species of small clam living in fresh water meat 212Kg spare；
B, the water of 8 times of its weight of mountain chrysanthemum is boiled with soft fire to the juice being obtained by filtration after ten minutes, as mountain chrysanthemum juice,
Take mountain chrysanthemum juice 11Kg spare；
The water of 5 times of its weight of dried orange peel is boiled with soft fire to the juice being obtained by filtration after 15 minutes, as dried orange peel juice, takes dried orange peel
Juice 16Kg is spare；
The water of 4 times of its weight of Lysimachia sikokiana is boiled with soft fire to the juice being obtained by filtration after 8 minutes, as Lysimachia sikokiana juice, takes Lysimachia sikokiana
Juice 0.015Kg is spare；
C, the making of hot and numb flavour seasoning：Take red chilli 18-25Kg spare；
1) 11Kg vegetable oil is poured into pot, is heated up to be put into red chilli at 75 DEG C, changed low baking temperature and 75 DEG C of oil temperature is kept to turn over
It fries 2 minutes, takes out fried chilli after cooling, grinds are to get to chilli oil and fried chilli powder, the plant
The weight ratio of object oil and chilli is 1: 1；
2) 10-12Kg vegetable oil is poured into pot, be heated up to be put at 60-80 DEG C fragrant seed 0.25Kg, cloves 0.25Kg,
0.12Kg fennels ball stir-fries 2 minutes and stir-fries, and obtains mixed material；
3) separately take it is remaining without fried red chilli wear into chilli powder and obtain chilli oil with step (1) mix, through mixing
Mixture is obtained after even；
4) that not used residue 11Kg vegetable oil is boiled maturated oil postcooling is for use；
5) mixture, tingle pepper powder after the fried chilli powder of step (1), step (2) mixed material, the stirring evenly of (3) are taken
14Kg, the stand oil of step (4) and chickens' extract 6Kg, chicken rice dark soy sauce 18Kg, edible salt 25Kg, white sugar 21Kg, rock sugar 10.5Kg, water
700Kg, white pepper powder 0.25Kg, hot condiment of glutinous rice cake 0.12Kg, Shaoxing rice wine 0.6Kg, oyster sauce 0.55Kg, olive oil 35Kg, mustard 16Kg
Mixing obtains mixed material and boils 8 hours or more, and mixed material is made to be concentrated into the 25% of mixed material volume to get to required
Spicy sauce；
D, by the broken 22Kg of green pepper obtained after spicy sauce and the addition green pepper chopping placed in the vessel of yellow a species of small clam living in fresh water meat, mountain chrysanthemum
Juice, matrimony vine 7Kg, dried orange peel juice, peppery TSZ-MUI sauce 0.55Kg, Lysimachia sikokiana juice are sufficiently stirred, and after 6-12 DEG C of refrigeration stands 18 hours, are produced
Product, can the instant spicy yellow a species of small clam living in fresh water meat of can opening.
The vegetable oil used in the present embodiment is salad oil.
Embodiment 3
A, yellow a species of small clam living in fresh water cleaned, steam to shell and open to taking out at once after 3-8 millimeters, take yellow a species of small clam living in fresh water meat 215Kg spare；
B, the water of 10 times of its weight of mountain chrysanthemum is boiled with soft fire to the juice being obtained by filtration after 8 minutes, as mountain chrysanthemum juice,
Take mountain chrysanthemum juice 12Kg spare；
The water of 6 times of its weight of dried orange peel is boiled with soft fire to the juice being obtained by filtration after twenty minutes, as dried orange peel juice, takes dried orange peel
Juice 18Kg is spare；
The water of 5 times of its weight of Lysimachia sikokiana is boiled with soft fire to the juice being obtained by filtration after ten minutes, as Lysimachia sikokiana juice, takes Lysimachia sikokiana
Juice 0.02Kg is spare；
C, the making of hot and numb flavour seasoning：Take red chilli 25Kg spare；
1) 12Kg vegetable oil is poured into pot, is heated up to be put into red chilli at 80 DEG C, changed low baking temperature and 80 DEG C of oil temperature is kept to turn over
It fries 2 minutes, takes out fried chilli after cooling, grinds are to get to chilli oil and fried chilli powder, the plant
The weight ratio of object oil and chilli is 1: 1.2；
2) 12Kg vegetable oil is poured into pot, is heated up to be put into fragrant seed 0.3Kg, cloves 0.3Kg, 0.15Kg fennel at 80 DEG C
Ball stir-fries 1 minute and stir-fries, and obtains mixed material；
3) separately take it is remaining without fried red chilli wear into chilli powder and obtain chilli oil with step (1) mix, through mixing
Mixture is obtained after even；
4) that not used residue 12Kg vegetable oil is boiled maturated oil postcooling is for use；
5) mixture, tingle pepper powder after the fried chilli powder of step (1), step (2) mixed material, the stirring evenly of (3) are taken
16Kg, the stand oil of step (4) and chickens' extract 8Kg, chicken rice dark soy sauce 20Kg, edible salt 30Kg, white sugar 22Kg, rock sugar 11Kg, water
850Kg, white pepper powder 0.3Kg, hot condiment of glutinous rice cake 0.15Kg, Shaoxing rice wine 0.8Kg, oyster sauce 0.6Kg, olive oil 40Kg, mustard 18Kg are mixed
Even mixed material boils 10 hours or more, and mixed material is made to be concentrated into the 30% of mixed material volume to get to required
Spicy sauce；
D, by the broken 24Kg of green pepper obtained after spicy sauce and the addition green pepper chopping placed in the vessel of yellow a species of small clam living in fresh water meat, mountain chrysanthemum
Juice, matrimony vine 8Kg, dried orange peel juice, peppery TSZ-MUI sauce 0.6Kg, Lysimachia sikokiana juice are sufficiently stirred, and after 10-15 DEG C of refrigeration stands 24 hours, are produced
Product, can the instant spicy yellow a species of small clam living in fresh water meat of can opening.
The vegetable oil used in the present embodiment is rapeseed oil.
Claims (4)
1. a kind of preparation method of spicy yellow a species of small clam living in fresh water meat, it is characterised in that：
It is made of the raw material of following parts by weight：Yellow a species of small clam living in fresh water meat 210-215 parts by weight, tingle pepper powder 12-16 parts by weight, mustard 15-18
Parts by weight, vegetable oil 30-36 parts by weight, olive oil 30-40 parts by weight, green pepper 20-24 parts by weight, fennel ball 0.1-0.15 weight
Part, mountain chrysanthemum juice 10-12 parts by weight, matrimony vine 6-8 parts by weight, red chilli 18-25 parts by weight, chickens' extract 4-8 parts by weight, dried orange peel juice
14-18 parts by weight, chicken rice dark soy sauce 16-20 parts by weight, edible salt 20-30 parts by weight, white sugar 20-22 parts by weight, water 600-850 weights
Measure part, white pepper powder 0.2-0.3 parts by weight, hot condiment of glutinous rice cake 0.1-0.15 parts by weight, Lysimachia sikokiana juice 0.01-0.02 parts by weight, Shaoxing rice wine
0.5-0.8 parts by weight, perfume seed 0.2-0.3 parts by weight, rock sugar 10-11 parts by weight, oil consumption 0.5-0.6 parts by weight, cloves 0.2-0.3
Parts by weight, peppery TSZ-MUI sauce 0.5-0.6 parts by weight；
A, yellow a species of small clam living in fresh water cleaned, steam that yellow a species of small clam living in fresh water meat is taken out after shell is spare to opening；
B, the juice being obtained by filtration after the boiling of 5-10 times of its weight of mountain chrysanthemum is boiled 5-10 minutes, as mountain chrysanthemum juice；
The juice being obtained by filtration after the boiling of 4-6 times of its weight of dried orange peel is boiled 10-20 minutes, as dried orange peel juice；
The juice being obtained by filtration after the boiling of 3-5 times of its weight of Lysimachia sikokiana is boiled 5-10 minutes, as Lysimachia sikokiana juice；
C, the making of hot and numb flavour seasoning：
1) 10-12 parts by weight vegetable oil is poured into pot, is heated up to be put into red chilli at 60-80 DEG C, changed low baking temperature and keep oil temperature
60-80 DEG C stir-fries 2-3 minutes, takes out fried chilli after cooling, and grinds are to get to chilli oil and fried capsicum
The weight ratio of powder, the vegetable oil and chilli is 1: 0.8-1.2；
2) 10-12 parts by weight vegetable oil is poured into pot, is heated up to be put into fragrant seed, cloves, fennel ball stir-frying 1-3 at 60-80 DEG C
Minute stir-fries, and obtains mixed material；
3) separately take it is remaining without fried red chilli wear into chilli powder and obtain chilli oil with step (1) mix, after mixing
Obtain mixture；
4) that not used remaining vegetable oil is boiled maturated oil postcooling is for use；
5) mixture after the fried chilli powder of step (1), step (2) mixed material, the stirring evenly of (3), tingle pepper powder, step are taken
(4) stand oil and chickens' extract, chicken rice dark soy sauce, edible salt, white sugar, rock sugar, water, white pepper powder, hot condiment of glutinous rice cake, Shaoxing rice wine, oyster sauce, olive
Olive oil, mustard mixing obtain mixed material and boil 8 hours or more, and mixed material is made to be concentrated into the 20%- of mixed material volume
30% to get to required spicy sauce；
D, by spicy sauce and yellow a species of small clam living in fresh water meat broken green pepper that is obtained after green pepper chopping, mountain chrysanthemum juice, matrimony vine, old placed in the vessel of adding in
Skin juice, peppery TSZ-MUI sauce, Lysimachia sikokiana juice are sufficiently stirred, and 5-15 DEG C of refrigeration obtains the spicy yellow a species of small clam living in fresh water meat of product after standing 12 hours.
2. preparation method described in accordance with the claim 1, it is characterised in that：The vegetable oil includes rapeseed oil, peanut oil, color
Draw the one or two or more kinds in oil.
3. preparation method described in accordance with the claim 1, it is characterised in that：Step A cleans yellow a species of small clam living in fresh water, steams to shell and opens to 3-
It is spare that yellow a species of small clam living in fresh water meat is taken out after 8 millimeters at once.
4. preparation method described in accordance with the claim 1, it is characterised in that：5-15 DEG C of refrigeration stands 12-48 hours in step D.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711474407.8A CN108260776A (en) | 2017-12-29 | 2017-12-29 | A kind of preparation method of spicy yellow a species of small clam living in fresh water meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711474407.8A CN108260776A (en) | 2017-12-29 | 2017-12-29 | A kind of preparation method of spicy yellow a species of small clam living in fresh water meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108260776A true CN108260776A (en) | 2018-07-10 |
Family
ID=62773006
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711474407.8A Pending CN108260776A (en) | 2017-12-29 | 2017-12-29 | A kind of preparation method of spicy yellow a species of small clam living in fresh water meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108260776A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110558502A (en) * | 2019-10-28 | 2019-12-13 | 东港市天达渔业有限公司 | preparation method of spicy corbicula fluminea |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639503A (en) * | 2016-01-04 | 2016-06-08 | 武汉新辰食品有限公司 | Quick-frozen hot and spicy crawfishes and preparation method thereof |
| CN106135857A (en) * | 2015-04-19 | 2016-11-23 | 高嵩 | A kind of manufacture method of hot and numb flavour seasoning |
| CN106722651A (en) * | 2016-12-10 | 2017-05-31 | 赵明军 | The processing method of Normal juice green grass or young crops willow clam |
| PH22017000375U1 (en) * | 2017-07-10 | 2017-09-18 | Northern Negros State College Science & Tech | A composition of ready to serve hot and spicy scallop (aequipecten spp.) shellfish meat with herbal blend |
-
2017
- 2017-12-29 CN CN201711474407.8A patent/CN108260776A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135857A (en) * | 2015-04-19 | 2016-11-23 | 高嵩 | A kind of manufacture method of hot and numb flavour seasoning |
| CN105639503A (en) * | 2016-01-04 | 2016-06-08 | 武汉新辰食品有限公司 | Quick-frozen hot and spicy crawfishes and preparation method thereof |
| CN106722651A (en) * | 2016-12-10 | 2017-05-31 | 赵明军 | The processing method of Normal juice green grass or young crops willow clam |
| PH22017000375U1 (en) * | 2017-07-10 | 2017-09-18 | Northern Negros State College Science & Tech | A composition of ready to serve hot and spicy scallop (aequipecten spp.) shellfish meat with herbal blend |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110558502A (en) * | 2019-10-28 | 2019-12-13 | 东港市天达渔业有限公司 | preparation method of spicy corbicula fluminea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101756261B (en) | Method for preparing Pu'er tea beef | |
| CN106722692A (en) | Spicy chafing dish bottom flavorings and preparation method thereof | |
| KR101816822B1 (en) | Method for producing galbi tang using fish sauce | |
| CN104366432A (en) | Eutrophic spicy yak meat paste and processing method thereof | |
| CN104172225A (en) | Braised beef conditioning package and processing technology thereof | |
| KR100959255B1 (en) | Cooking method of gamjatang and gamjatang | |
| CN108095004A (en) | One cultivates peanut beef paste and preparation method thereof | |
| CN104799332A (en) | Nutritional internal heat reducing sausage comprising Lentinus edodes and preparation method of sausage | |
| CN108260776A (en) | A kind of preparation method of spicy yellow a species of small clam living in fresh water meat | |
| CN101584479B (en) | Cooking method of roast cock | |
| CN107981262A (en) | A kind of preparation method of spicy half-shell Huang a species of small clam living in fresh water | |
| CN108260775A (en) | A kind of preparation method of spicy conch | |
| CN107969652A (en) | A kind of preparation method of spicy perigone crab | |
| CN108094943A (en) | A kind of preparation method of spicy button of cartilage | |
| CN105231412A (en) | Meat paste and preparation method of the meat paste | |
| CN104366405A (en) | Pickled Chinese cabbage stockpot seasoning | |
| CN110558503A (en) | Preparation method of spicy conch | |
| CN108077807A (en) | A kind of preparation method of spicy piddock shellfish | |
| CN104351851B (en) | A kind of mountain delicacy flesh of fish large meatball and preparation method thereof | |
| CN107950927A (en) | A kind of preparation method of spicy bird shellfish meat | |
| CN108236087A (en) | A kind of spicy preparation method towards scallop mouth | |
| CN107981261A (en) | A kind of preparation method on spicy Octopus side | |
| CN108077802A (en) | A kind of preparation method of spicy prawn | |
| CN103416730B (en) | Spicy and hot duck gizzard sauce and making method thereof | |
| KR20110047363A (en) | Package immediate soft bean-curd and its manufacturing process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180710 |
|
| RJ01 | Rejection of invention patent application after publication |