CN108936528A - A kind of halogen-fragrant crawfish flavor cure and its application method - Google Patents
A kind of halogen-fragrant crawfish flavor cure and its application method Download PDFInfo
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- CN108936528A CN108936528A CN201811084945.0A CN201811084945A CN108936528A CN 108936528 A CN108936528 A CN 108936528A CN 201811084945 A CN201811084945 A CN 201811084945A CN 108936528 A CN108936528 A CN 108936528A
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- 235000019634 flavors Nutrition 0.000 title claims abstract description 48
- 238000000034 method Methods 0.000 title claims abstract description 13
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- 241000238557 Decapoda Species 0.000 claims abstract description 33
- 235000013599 spices Nutrition 0.000 claims abstract description 9
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 7
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- 244000270834 Myristica fragrans Species 0.000 claims abstract description 7
- 235000009421 Myristica fragrans Nutrition 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
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 239000004615 ingredient Substances 0.000 claims abstract description 7
- 229940010454 licorice Drugs 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 239000001702 nutmeg Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000003002 pH adjusting agent Substances 0.000 claims abstract description 6
- 239000002562 thickening agent Substances 0.000 claims abstract description 6
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 13
- 238000005554 pickling Methods 0.000 claims description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 240000002045 Guettarda speciosa Species 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- 241000206575 Chondrus crispus Species 0.000 claims description 3
- 230000021736 acetylation Effects 0.000 claims description 3
- 238000006640 acetylation reaction Methods 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
- WNLRTRBMVRJNCN-MPOCSFTDSA-N hexanedioic acid Chemical class O[13C](=O)CCCC[13C](O)=O WNLRTRBMVRJNCN-MPOCSFTDSA-N 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims description 2
- 229910052736 halogen Inorganic materials 0.000 claims description 2
- 150000002367 halogens Chemical class 0.000 claims description 2
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- 239000002253 acid Substances 0.000 claims 1
- 239000006071 cream Substances 0.000 claims 1
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- 239000003292 glue Substances 0.000 claims 1
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- 239000000203 mixture Substances 0.000 description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 3
- 229920002907 Guar gum Polymers 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
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- 241000238017 Astacoidea Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 230000001488 breeding effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 229940079919 digestives enzyme preparation Drugs 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 241000238565 lobster Species 0.000 description 1
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- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 210000002700 urine Anatomy 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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses a kind of cure formula, and in particular to a kind of halogen-fragrant crawfish flavor cure and its application method.Halogen-fragrant crawfish flavor cure includes major ingredient and spice, the major ingredient includes the component of following mass fraction: 200 ~ 400 parts of white granulated sugar, 100 ~ 200 parts of salt, 40 ~ 100 parts of monosodium glutamate, 20 ~ 100 parts of shrimp med, 1 ~ 10 part of pH adjusting agent, 1 ~ 5 part of thickener, the spice includes the component of following mass fraction: 2 ~ 15 parts octagonal, 2 ~ 15 parts of dried orange peel, 2 ~ 15 parts of cortex cinnamomi, 2 ~ 15 parts of tsaoko, 2 ~ 15 parts of the root of Dahurain angelica, 2 ~ 15 parts of fructus amomi, 2 ~ 15 parts of cloves, 2 ~ 15 parts of fennel powder, 2 ~ 15 parts of zanthoxylum powder, 2 ~ 15 parts of galangal powder, 2 ~ 15 parts of ground nutmeg, big 2 ~ 15 parts of ginger powder, 2 ~ 15 parts of licorice powder.Not only flavor has characteristic to the present invention, but also can significantly simplify manufacture craft, improves work efficiency, the cray flavour product made in this way, color is complete, and people is allowed to enjoy endless aftertastes.The taste that special deliciousness can be provided and different food materials is used to make cray.
Description
Technical field
The present invention relates to a kind of cure formulas, and in particular to a kind of halogen-fragrant crawfish flavor cure and its application method.
Background technique
There are many kinds of the cray product of flavor, such as Thirteen Spice cray, garlic flavour crayfish, original flavor are small currently on the market
Lobster etc., but these products are all basic raw material with cray, are equipped with different material packets, need by frying, stew in soy sauce, quick-fried etc.
Culinary art form is presented in face of consumer as a dish.When they are disadvantageous in that operator will spend a large amount of
Between raw material is handled, and will receive the restriction that raw material produces season and quantity, use scope can also be limited.
At present along with the accelerating rhythm of life, people's lives level is higher and higher, requirement of the people to food quality
Also it is improved constantly, the demand to taste is also higher and higher, and is not content with and only has some production in some season
Product, and be desirable to whenever and wherever possible, want to eat and just eat.
Summary of the invention
In order to solve that the demand of cray flavor can be had in Various Seasonal, by years of researches and grope, this
Invention provides the unique formula and its application method of a kind of halogen-fragrant crawfish flavor cure, can provide special deliciousness and
Different food materials can be used to make the taste of cray.
In order to meet the demand, the present invention adopts the following technical scheme:
A kind of halogen-fragrant crawfish flavor cure, including major ingredient and spice, the major ingredient include the component of following mass fraction: white
200 ~ 400 parts of granulated sugar, 100 ~ 200 parts of salt, 40 ~ 100 parts of monosodium glutamate, 20 ~ 100 parts of shrimp med, 1 ~ 10 part of pH adjusting agent, thickener 1 ~
5 parts, the spice includes the component of following mass fraction: 5 ~ 15 parts octagonal, 4 ~ 6 parts of dried orange peel, 10 ~ 12 parts of cortex cinnamomi, tsaoko 6 ~
10 parts, 3 ~ 7 parts of the root of Dahurain angelica, 4 ~ 10 parts of fructus amomi, 2 ~ 5 parts of cloves, 10 ~ 15 parts of fennel powder, 8 ~ 15 parts of zanthoxylum powder, galangal powder 3 ~ 7
Part, 3 ~ 5 parts of ground nutmeg, 8 ~ 12 parts of big ginger powder, 6 ~ 14 parts of licorice powder.
Preferably, the pH adjusting agent is one or more of citric acid, lactic acid, malic acid, vinegar powder.
Preferably, the thickener is xanthan gum, guar gum, carragheen, one in the double starch hexanedioic acid esters of acetylation
Kind is several.
The application method of above-mentioned halogen-fragrant crawfish flavor cure, comprising the following steps: it is fragrant that (a) weighs raw material, halogen in proportion
Cray flavor cure and water；(b) halogen-fragrant crawfish flavor cure is uniformly mixed with water and pickling liquid is made；(c) raw material is put
Enter in pickling liquid and stir evenly, pickles 4 hours；(d) pickled raw material is taken out, carries out wrapping up in powder frying.
Preferably, the mass ratio of raw material, halogen-fragrant crawfish flavor cure and water is 100:5:10.It is easy to use.
Preferably, the temperature condition pickled in the step (b) is 0 ~ 4 DEG C.At this temperature, it is best to pickle effect,
And it is unfavorable for the breeding of microorganism.
Compared with the existing technology, the beneficial effects of the present invention are:
Raw material used in the present invention is common raw material, meets food safety.Shrimp med is to select first-class shrimp as raw material,
A variety of compound seasoners are equipped with, are refined through biological enzymolysis, Maillard reaction, vacuum concentration and the contour novel technique of spray drying
It forms.Several enzyme preparations are selected, reasonable controlled enzymatic hydrolysis technique keeps the fragrance of shrimp natural, soft, rich in polypeptide nutrition element
And a variety of flavor factors, integrate fresh fragrant, nutrition, fragrance and delicate flavour are denseer.It is used in halogen-fragrant crawfish cure, no
It is only capable of providing delicious mouthfeel, brings the characteristic flavor on basis of shrimp, also there is certain nutritive value.PH adjusting agent not only mentions in itself
For different tart flavours, and for cooking, it can sterilize, detoxification, keep nutritional ingredient and accelerate meat maturation or crisp rotten；It can go again
Urine smell, solution are greasy.It is used in halogen-fragrant crawfish flavor cure, can not only promote flavor, deodorization solution is greasy, moreover it is possible to promote rouge
The decomposition of fat, protein and starch helps to digest and assimilate, and has certain healthcare function.Thickener can increase consistency,
It is used in halogen-fragrant crawfish flavor cure, the concentration of cure liquid can be increased, cure is made to be easier to be adsorbed on human body surface, improved
Marinated effect.
General shrimp can be used in the present invention, makes the flavor of halogen-fragrant crawfish, solves raw material by season and valence
The influence of the factors such as lattice is not easy to obtain, but also to meet the needs of consumer is for cray flavor.It reduces costs, letter
Operation is changed, there are very big market prospects.
Specific embodiment
The invention will be further described With reference to embodiment:
Embodiment 1
For making the composition of the halogen-fragrant crawfish flavor cure of prawn are as follows: 300 parts of white granulated sugar, 150 parts of salt, 40 parts of monosodium glutamate,
10 parts of shrimp med 80, vinegar powder, double 5 parts of the starch hexanedioic acid esters of acetylation, octagonal 8 parts, 4 parts of dried orange peel, 12 parts of cortex cinnamomi, 6 parts of tsaoko, the root of Dahurain angelica
3 parts, 10 parts of fructus amomi, 5 parts of cloves, 15 parts of fennel powder, 8 parts of zanthoxylum powder, 6 parts of galangal powder, 4 parts of ground nutmeg, big ginger powder 10
Part, 10 parts of licorice powder.
Below by taking prawn as an example, pickle prawn the step of it is as follows:
Prawn is cleaned up, is drained away the water, shrimp line is removed, by prawn: halogen-fragrant crawfish flavor cure: water=100:5:10
Weight ratio weighs, and halogen-fragrant crawfish flavor cure and water mix well into pickling liquid.Prawn is put into pickling liquid, is sufficiently stirred
Uniformly, it is pickled under the conditions of 0~4 DEG C, pickles 4 hours, be fully infiltrated into taste inside prawn.The prawn pickled is taken
Out, powder frying can directly be wrapped up in.
Embodiment 2
Halogen-fragrant crawfish flavor cure for making cray forms are as follows: and 400 parts of white granulated sugar, 200 parts of salt, 80 parts of monosodium glutamate,
20 parts of shrimp med, 2 parts of citric acid, 1 part of xanthan gum, the spice includes the component of following mass fraction: octagonal 10 parts, dried orange peel 5
Part, 10 parts of cortex cinnamomi, 6 parts of tsaoko, 5 parts of the root of Dahurain angelica, 8 parts of fructus amomi, 4 parts of cloves, 12 parts of fennel powder, 14 parts of zanthoxylum powder, galangal powder 7
Part, 3 parts of ground nutmeg, 8 parts of big ginger powder, 6 parts of licorice powder.
Below by taking cray as an example, pickle cray the step of it is as follows:
Cray is cleaned up, shrimp is clawed, is drained away the water, by cray: halogen-fragrant crawfish flavor cure: water=100:5:
10 weight ratio weighs, and halogen-fragrant crawfish flavor cure and water mix well into pickling liquid.Cray meat is put into pickling liquid
In, it stirs, is pickled under the conditions of 0~4 DEG C, pickle 4 hours, be fully infiltrated into taste inside cray.It will
The cray meat pickled takes out, and can directly wrap up in powder frying.
Embodiment 3
Halogen-fragrant crawfish flavor cure for making peeled shrimp forms are as follows: and 350 parts of white granulated sugar, 130 parts of salt, 70 parts of monosodium glutamate, shrimp
60 parts of powder, 3 parts of lactic acid powder, 1 part of guar gum, the spice includes the component of following mass fraction: octagonal 5 parts, dried orange peel 6
Part, 10 parts of cortex cinnamomi, 10 parts of tsaoko, 7 parts of the root of Dahurain angelica, 4 parts of fructus amomi, 2 parts of cloves, 10 parts of fennel powder, 13 parts of zanthoxylum powder, galangal powder
6 parts, 4 parts of ground nutmeg, 12 parts of big ginger powder, 10 parts of licorice powder.
Below by taking peeled shrimp as an example, pickle peeled shrimp the step of it is as follows:
Peeled shrimp is cleaned up, is drained away the water, by peeled shrimp: halogen-fragrant crawfish flavor cure: water=100:5:10 weight ratio
It weighs, halogen-fragrant crawfish flavor cure and water mix well into pickling liquid.Peeled shrimp is put into pickling liquid, is stirred, 0
It is pickled under the conditions of~4 DEG C, pickles 4 hours, be fully infiltrated into taste inside peeled shrimp.The peeled shrimp pickled is taken out, it can be with
Directly wrap up in powder frying.
Embodiment 4
Halogen-fragrant crawfish flavor cure for making mantis shrimp forms are as follows: and 400 parts of white granulated sugar, 140 parts of salt, 60 parts of monosodium glutamate, shrimp
100 parts of powder, 1 part of malic acid, 2 parts of carragheen, octagonal 15 parts, 6 parts of dried orange peel, 12 parts of cortex cinnamomi, 8 parts of tsaoko, 6 parts of the root of Dahurain angelica, fructus amomi 10
Part, 4 parts of cloves, 14 parts of fennel powder, 15 parts of zanthoxylum powder, 3 parts of galangal powder, 5 parts of ground nutmeg, 12 parts of big ginger powder, licorice powder
14 parts.
Below by taking mantis shrimp as an example, pickle mantis shrimp the step of it is as follows:
Mantis shrimp is cleaned up, meat is taken off, is drained away the water, by mantis shrimp: halogen-fragrant crawfish flavor cure: water=100:5:10 weight
Ratio weighs, and halogen-fragrant crawfish flavor cure and water mix well into pickling liquid.Mantis shrimp is put into pickling liquid, is sufficiently stirred
It is even, it is pickled under the conditions of 0~4 DEG C, pickles 4 hours, be fully infiltrated into taste inside mantis shrimp meat.The mantis shrimp that will have been pickled
It takes out, can directly wrap up in powder frying.
The technical means disclosed in the embodiments of the present invention is not limited only to technological means disclosed in above embodiment, further includes
Technical solution consisting of any combination of the above technical features.It should be pointed out that for those skilled in the art
For, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also considered as
Protection scope of the present invention.
Claims (7)
1. a kind of halogen-fragrant crawfish flavor cure, which is characterized in that including major ingredient and spice, the major ingredient includes following quality
The component of number: 200 ~ 400 parts of white granulated sugar, 100 ~ 200 parts of salt, 40 ~ 100 parts of monosodium glutamate, 20 ~ 100 parts of shrimp med, pH adjusting agent 1 ~
10 parts, 1 ~ 5 part of thickener, the spice includes the component of following mass fraction: octagonal 5 ~ 15 parts, 4 ~ 6 parts of dried orange peel, cortex cinnamomi 10
~ 12 parts, 6 ~ 10 parts of tsaoko, 3 ~ 7 parts of the root of Dahurain angelica, 4 ~ 10 parts of fructus amomi, 2 ~ 5 parts of cloves, 10 ~ 15 parts of fennel powder, 8 ~ 15 parts of zanthoxylum powder,
3 ~ 7 parts of galangal powder, 3 ~ 5 parts of ground nutmeg, 8 ~ 12 parts of big ginger powder, 6 ~ 14 parts of licorice powder.
2. halogen-fragrant crawfish flavor cure as described in claim 1, which is characterized in that the pH adjusting agent is citric acid, cream
One or more of acid, malic acid, vinegar powder.
3. halogen-fragrant crawfish flavor cure as described in claim 1, which is characterized in that the thickener is xanthan gum, Guar
One or more of glue, carragheen, the double starch hexanedioic acid esters of acetylation.
4. a kind of application method of halogen-fragrant crawfish flavor cure as claimed in any one of claims 1-3, which is characterized in that
The following steps are included: (a) weighs raw material, halogen-fragrant crawfish flavor cure and water in proportion；(b) by halogen-fragrant crawfish flavor cure
It is uniformly mixed with water and pickling liquid is made；(c) raw material is put into pickling liquid and is stirred evenly, pickled 4 hours；It (d) will be pickled
Raw material takes out, and carries out wrapping up in powder frying.
5. the application method of halogen-fragrant crawfish flavor cure as claimed in claim 4, which is characterized in that the fragrant small dragon of raw material, halogen
The mass ratio of shrimp flavor cure and water is 100:5:10.
6. the application method of halogen-fragrant crawfish flavor cure as claimed in claim 4, which is characterized in that in the step (b)
Marinated temperature condition is 0 ~ 4 DEG C.
7. the application method of halogen-fragrant crawfish flavor cure as claimed in claim 4, which is characterized in that the preparation process of shrimp med
Are as follows: select shrimp as raw material, be equipped with a variety of compound seasoners, through biological enzymolysis, Maillard reaction, vacuum concentration and by spraying do
Drying process refines.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811084945.0A CN108936528A (en) | 2018-09-18 | 2018-09-18 | A kind of halogen-fragrant crawfish flavor cure and its application method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811084945.0A CN108936528A (en) | 2018-09-18 | 2018-09-18 | A kind of halogen-fragrant crawfish flavor cure and its application method |
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| Publication Number | Publication Date |
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| CN108936528A true CN108936528A (en) | 2018-12-07 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111990625A (en) * | 2020-08-17 | 2020-11-27 | 大连鑫玉龙海洋生物种业科技股份有限公司 | Marinated sea cucumber flavor pickling material and preparation method of marinated sea cucumber |
| CN112244243A (en) * | 2020-10-21 | 2021-01-22 | 湖北周黑鸭食品工业园有限公司 | Production process of crayfish packaged in modified atmosphere |
| CN113575910A (en) * | 2021-07-02 | 2021-11-02 | 国联(益阳)食品有限公司 | Marinating package and preparation method and application thereof |
| CN113647583A (en) * | 2021-08-20 | 2021-11-16 | 宜昌致珍源生物有限公司 | Preparation method of pre-seasoning, pre-seasoning and application thereof, and processing method of crayfish |
Citations (3)
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| CN113575910A (en) * | 2021-07-02 | 2021-11-02 | 国联(益阳)食品有限公司 | Marinating package and preparation method and application thereof |
| CN113647583A (en) * | 2021-08-20 | 2021-11-16 | 宜昌致珍源生物有限公司 | Preparation method of pre-seasoning, pre-seasoning and application thereof, and processing method of crayfish |
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Application publication date: 20181207 |