CN113412927A - Preparation method of spicy dried scallop table sauce - Google Patents
Preparation method of spicy dried scallop table sauce Download PDFInfo
- Publication number
- CN113412927A CN113412927A CN202110531228.3A CN202110531228A CN113412927A CN 113412927 A CN113412927 A CN 113412927A CN 202110531228 A CN202110531228 A CN 202110531228A CN 113412927 A CN113412927 A CN 113412927A
- Authority
- CN
- China
- Prior art keywords
- dried
- scallop
- sauce
- spicy
- appetizer
- 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
- 235000020637 scallop Nutrition 0.000 title claims abstract description 95
- 241000237509 Patinopecten sp. Species 0.000 title claims abstract description 94
- 238000002360 preparation method Methods 0.000 title claims abstract description 40
- 235000016045 table sauces Nutrition 0.000 title abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 47
- 241000251468 Actinopterygii Species 0.000 claims abstract description 44
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 19
- 235000009566 rice Nutrition 0.000 claims abstract description 19
- 238000001816 cooling Methods 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 14
- 241000143060 Americamysis bahia Species 0.000 claims abstract description 12
- 235000014102 seafood Nutrition 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 239000008187 granular material Substances 0.000 claims description 43
- 244000291564 Allium cepa Species 0.000 claims description 35
- 240000002234 Allium sativum Species 0.000 claims description 35
- 235000004611 garlic Nutrition 0.000 claims description 35
- 238000004140 cleaning Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 11
- 240000008415 Lactuca sativa Species 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 235000012045 salad Nutrition 0.000 claims description 10
- 238000010025 steaming Methods 0.000 claims description 10
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 5
- 241000251511 Holothuroidea Species 0.000 claims description 5
- 210000000988 bone and bone Anatomy 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 2
- 238000005360 mashing Methods 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 241000237503 Pectinidae Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 6
- 230000001737 promoting effect Effects 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 5
- 210000001124 body fluid Anatomy 0.000 abstract description 4
- 239000010839 body fluid Substances 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 210000003296 saliva Anatomy 0.000 abstract description 4
- 230000028327 secretion Effects 0.000 abstract description 4
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 abstract description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 abstract description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 235000014113 dietary fatty acids Nutrition 0.000 abstract description 2
- 229930195729 fatty acid Natural products 0.000 abstract description 2
- 239000000194 fatty acid Substances 0.000 abstract description 2
- 150000004665 fatty acids Chemical class 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 229910052740 iodine Inorganic materials 0.000 abstract description 2
- 239000011630 iodine Substances 0.000 abstract description 2
- 239000011777 magnesium Substances 0.000 abstract description 2
- 229910052749 magnesium Inorganic materials 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 230000027939 micturition Effects 0.000 abstract description 2
- 235000012149 noodles Nutrition 0.000 abstract description 2
- 239000011591 potassium Substances 0.000 abstract description 2
- 229910052700 potassium Inorganic materials 0.000 abstract description 2
- 235000019643 salty taste Nutrition 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 230000008961 swelling Effects 0.000 abstract description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract description 2
- 235000019688 fish Nutrition 0.000 description 33
- 241000209094 Oryza Species 0.000 description 16
- 241000234314 Zingiber Species 0.000 description 8
- 239000000047 product Substances 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000126 substance Substances 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L13/00—Meat products; Meat meal; 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
-
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of food processing, and a preparation method of spicy dried scallop table sauce comprises three steps of raw material pretreatment, frying, cooling and filling. Compared with the prior art, the invention has the following beneficial effects: the preparation method is simple to operate, the procedures are reasonable, the fishy smell of the seafood is removed to the maximum extent, the tastes of all food materials are fused together, and the layering sense is clear; the sweet taste of the dried scallop, the freshness of the dried shrimps, the fragrance of the Jinhua ham and the salty taste of the salted fish are mutually fused, so that the edible diversification of the dried scallop, the dried shrimps, the ham and the salted fish is improved, and the dried scallop, the dried scallop with sauce, the small dish with sauce, the noodles and the like are suitable to be cooked; the spicy scallop appetizer sauce prepared by the method is ruddy in color, the sea rice in the product contains rich potassium, iodine and magnesium, the scallop has the effects of promoting the secretion of saliva or body fluid, tonifying spleen, reducing swelling and promoting urination, the salty fish contains unsaturated fatty acid which is an important source of fatty acid necessary for a human body, and the ham has the effects of nourishing the stomach and promoting the secretion of saliva or body fluid; the dried scallop and the dried shrimps in the raw materials have obvious effects on absorbing amino acid and improving the absorption of calcium.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of spicy dried scallop table sauce.
Background
The sauce is a granular seasoning prepared from beans, wheat flour, fruits, meat, fish and shrimp as main raw materials. The sauce added with seafood is widely accepted by consumers because of delicious taste. However, the existing seafood sauce has poor fishy smell removal, so that the smell and the taste of the product are influenced, and the body health is influenced due to the fact that most of seafood is less in addition amount and the flavoring agent is more in addition amount.
In view of this, this patent is filed.
Disclosure of Invention
In order to overcome the defects of the prior art, the patent provides the table sauce, and the product adopts natural raw materials, so that the taste of the product is improved to the greatest extent, and meanwhile, the table sauce is rich in nutrient substances.
The invention aims to provide a preparation method of spicy dried scallop appetizer sauce.
According to the specific embodiment of the invention, the preparation method of the spicy dried scallop appetizer sauce comprises the following specific operation steps:
(1) pretreatment of raw materials: preparing dried scallop, dried sea rice, Jinhua ham, salted fish, dried scallion and garlic into minced scallop, dried sea rice, ham granules, salted fish granules, dried scallion granules and minced garlic respectively for later use:
(2) frying: frying the minced garlic prepared in the step (1) to be golden yellow by salad oil, adding dried chopped scallion, frying to be dry, adding dried scallop, frying to be anhydrous, adding dried sea cucumber, and frying for 20 minutes to obtain fried sauce; wherein the mass ratio of the salad oil to the total amount of the raw materials is 3: 1;
(3) cooling and filling: and (3) cooling the fried sauce prepared in the step (2) to room temperature, filling, and refrigerating and storing at 0-4 ℃ to obtain the spicy dried scallop appetizer sauce.
The mass ratio of the dried scallop, the dried sea rice, the Jinhua ham, the salted fish, the dried scallion and the garlic is 13-15: 2-3: 3-4: 30-40: 30-40.
According to the specific embodiment of the invention, the preparation method of the spicy dried scallop seasoning sauce comprises the following steps: rinsing dried scallop, removing scallop mouths, soaking in water again to remove silt and fishy smell, and shredding to obtain crushed scallop.
According to the specific embodiment of the invention, the preparation method of the spicy dried scallop appetizer sauce comprises the following steps: adding ginger slices, onion sections and cooking wine into the soaked dried scallop, steaming for 2 hours in water, and cooling to normal temperature to remove fishy smell.
According to the preparation method of the spicy dried scallop appetizer sauce, the weight ratio of the dried scallop, the ginger slices, the onion sections and the cooking wine is 13: 1: 1: 2.
according to the specific embodiment of the invention, the preparation method of the spicy dried scallop appetizer sauce comprises the following steps: cleaning raw material dried shrimps, controlling water and airing.
According to the specific embodiment of the invention, the preparation method of the spicy dried scallop table sauce comprises the following steps: washing Jinhua ham, removing the outer layer to remove the oxidized part, steaming, and cutting into 5 mm square granules to obtain the ham granules.
According to the specific embodiment of the invention, the preparation method of the spicy dried scallop appetizer sauce comprises the following steps: removing bones from the salted fish, taking out the salted fish, and cutting the salted fish into small granules of 5 mm square to obtain the salted fish granules.
According to the specific embodiment of the invention, the preparation method of the spicy dried scallop appetizer sauce comprises the following steps: removing coat from dried herba Alii Fistulosi, cleaning, and mincing to obtain the final product.
According to the specific embodiment of the invention, the preparation method of the spicy dried scallop appetizer sauce comprises the following steps: cleaning and mashing garlic to obtain the minced garlic.
Compared with the prior art, the invention has the following beneficial effects:
(1) the preparation method of the spicy dried scallop appetizer sauce is simple to operate and reasonable in process, the fishy smell of seafood is removed to the maximum extent, the tastes of all food materials are fused together, and the layering sense is clear; the sweet taste of the dried scallop, the freshness of the dried shrimps, the fragrance of the Jinhua ham and the salty taste of the salted fish are mutually fused, so that the edible diversification of the dried scallop, the dried shrimps, the ham and the salted fish is improved, and the dried scallop, the dried scallop with sauce, the small dish with sauce, the noodles and the like are suitable to be cooked;
(2) the spicy scallop appetizer sauce prepared by the method has ruddy color, the sea rice in the product contains rich potassium, iodine and magnesium, the scallop has the effects of promoting the secretion of saliva or body fluid, tonifying spleen, reducing swelling and promoting urination, the salty fish contains unsaturated fatty acid which is an important source of fatty acid necessary for a human body, and the ham has the effects of nourishing the stomach and promoting the secretion of saliva or body fluid; the dried scallop and the dried shrimps in the raw materials have obvious effects on absorbing amino acid and improving the absorption of calcium.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
The dried scallop, the dried sea-rice product, the Jinhua ham, the salted fish, the dried scallion and the garlic which are selected in the invention can be obtained by common commercial approaches, and the restriction is not made too much.
Example 1
The embodiment provides a preparation method of spicy dried scallop appetizer sauce, which comprises the following specific operation steps:
(1) pretreatment of raw materials: respectively preparing dried scallop, dried sea rice, Jinhua ham, salted fish, dried scallion and garlic into minced scallop, dried sea rice, ham granules, salted fish granules, dried scallion granules and minced garlic for later use; the mass ratio of the dried scallop, the dried sea rice, the Jinhua ham, the salted fish, the dried scallion and the garlic is 13: 2: 3: 30: 30, of a nitrogen-containing gas;
the dried scallop pieces are prepared by the following steps: rinsing dried scallop, removing scallop mouths, soaking in water to remove silt, adding ginger slices, onion sections and cooking wine into the soaked scallop, steaming for 2 hours, and cooling to normal temperature to remove fishy smell; the mass ratio of the dried scallop, the ginger slices, the shallot segments and the cooking wine is 13: 1: 1: 2;
the preparation method of the sea rice comprises the following steps: cleaning raw material dried shrimps, controlling water and airing;
the preparation method of the ham granules comprises the following steps: washing Jinhua ham, removing the outer layer to remove the oxidized part, steaming, and cutting into 5 mm square granules to obtain the ham granules;
the preparation method of the salted fish granules comprises the following steps: removing bones from salted fish, taking out meat, and cutting the salted fish into small granules of 5 mm square to obtain the salted fish granules;
the preparation method of the dried chopped green onion comprises the following steps: removing coat from dried herba Alii Fistulosi, cleaning, and mincing to obtain dried herba Alii Fistulosi pieces;
the preparation method of the minced garlic comprises the following steps: cleaning and crushing garlic to obtain the minced garlic;
(2) frying: frying the minced garlic prepared in the step (1) to be golden yellow by salad oil, adding dried chopped scallion, frying to be dry, adding dried scallop, frying to be anhydrous, adding dried sea cucumber, and frying for 20 minutes to obtain fried sauce; wherein the mass ratio of the salad oil to the total amount of the raw materials is 3: 1;
(3) cooling and filling: and (3) cooling the fried sauce prepared in the step (2) to room temperature, filling, and refrigerating and storing at 0-4 ℃ to obtain the spicy dried scallop appetizer sauce.
Example 2
The embodiment provides a preparation method of spicy dried scallop appetizer sauce, which comprises the following specific operation steps:
(1) pretreatment of raw materials: respectively preparing dried scallop, dried sea rice, Jinhua ham, salted fish, dried scallion and garlic into minced scallop, dried sea rice, ham granules, salted fish granules, dried scallion granules and minced garlic for later use; the mass ratio of the dried scallop, the dried sea rice, the Jinhua ham, the salted fish, the dried scallion and the garlic is 15: 3: 4: 40: 40;
the dried scallop pieces are prepared by the following steps: rinsing dried scallop, removing scallop mouths, soaking in water to remove silt, adding ginger slices, onion sections and cooking wine into the soaked scallop, steaming for 2 hours, and cooling to normal temperature to remove fishy smell; the mass ratio of the dried scallop, the ginger slices, the shallot segments and the cooking wine is 13: 1: 1: 2;
the preparation method of the sea rice comprises the following steps: cleaning raw material dried shrimps, controlling water and airing;
the preparation method of the ham granules comprises the following steps: washing Jinhua ham, removing the outer layer to remove the oxidized part, steaming, and cutting into 5 mm square granules to obtain the ham granules;
the preparation method of the salted fish granules comprises the following steps: removing bones from salted fish, taking out meat, and cutting the salted fish into small granules of 5 mm square to obtain the salted fish granules;
the preparation method of the dried chopped green onion comprises the following steps: removing coat from dried herba Alii Fistulosi, cleaning, and mincing to obtain dried herba Alii Fistulosi pieces;
the preparation method of the minced garlic comprises the following steps: cleaning and crushing garlic to obtain the minced garlic;
(2) frying: frying the minced garlic prepared in the step (1) to be golden yellow by salad oil, adding dried chopped scallion, frying to be dry, adding dried scallop, frying to be anhydrous, adding dried sea cucumber, and frying for 20 minutes to obtain fried sauce; wherein the mass ratio of the salad oil to the total amount of the raw materials is 3: 1;
(3) cooling and filling: and (3) cooling the fried sauce prepared in the step (2) to room temperature, filling, and refrigerating and storing at 0-4 ℃ to obtain the spicy dried scallop appetizer sauce.
Example 3
The embodiment provides a preparation method of spicy dried scallop appetizer sauce, which comprises the following specific operation steps:
(1) pretreatment of raw materials: respectively preparing dried scallop, dried sea rice, Jinhua ham, salted fish, dried scallion and garlic into minced scallop, dried sea rice, ham granules, salted fish granules, dried scallion granules and minced garlic for later use; the mass ratio of the dried scallop, the dried sea rice, the Jinhua ham, the salted fish, the dried scallion and the garlic is 14: 2.5: 3.5: 35: 35;
the dried scallop pieces are prepared by the following steps: rinsing dried scallop, removing scallop mouths, soaking in water to remove silt, adding ginger slices, onion sections and cooking wine into the soaked scallop, steaming for 2 hours, and cooling to normal temperature to remove fishy smell; the mass ratio of the dried scallop, the ginger slices, the shallot segments and the cooking wine is 13: 1: 1: 2;
the preparation method of the sea rice comprises the following steps: cleaning raw material dried shrimps, controlling water and airing;
the preparation method of the ham granules comprises the following steps: washing Jinhua ham, removing the outer layer to remove the oxidized part, steaming, and cutting into 5 mm square granules to obtain the ham granules;
the preparation method of the salted fish granules comprises the following steps: removing bones from salted fish, taking out meat, and cutting the salted fish into small granules of 5 mm square to obtain the salted fish granules;
the preparation method of the dried chopped green onion comprises the following steps: removing coat from dried herba Alii Fistulosi, cleaning, and mincing to obtain dried herba Alii Fistulosi pieces;
the preparation method of the minced garlic comprises the following steps: cleaning and crushing garlic to obtain the minced garlic;
(2) frying: frying the minced garlic prepared in the step (1) to be golden yellow by salad oil, adding dried chopped scallion, frying to be dry, adding dried scallop, frying to be anhydrous, adding dried sea cucumber, and frying for 20 minutes to obtain fried sauce; wherein the mass ratio of the salad oil to the total amount of the raw materials is 3: 1;
(3) cooling and filling: and (3) cooling the fried sauce prepared in the step (2) to room temperature, filling, and refrigerating and storing at 0-4 ℃ to obtain the spicy dried scallop appetizer sauce.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (10)
1. A preparation method of spicy dried scallop appetizer sauce is characterized by comprising the following specific operation steps:
(1) pretreatment of raw materials: preparing dried scallop, dried sea rice, Jinhua ham, salted fish, dried scallion and garlic into minced scallop, dried sea rice, ham granules, salted fish granules, dried scallion granules and minced garlic respectively for later use:
(2) frying: frying the minced garlic prepared in the step (1) to be golden yellow by salad oil, adding dried chopped scallion, frying to be dry, adding dried scallop, frying to be anhydrous, adding dried sea cucumber, and frying for 20 minutes to obtain fried sauce; wherein the mass ratio of the salad oil to the total amount of the raw materials is 3: 1;
(3) cooling and filling: and (3) cooling the fried sauce prepared in the step (2) to room temperature, filling, and refrigerating and storing at 0-4 ℃ to obtain the spicy dried scallop appetizer sauce.
2. The preparation method of the spicy dried scallop appetizer sauce according to claim 1, wherein the mass ratio of the dried scallop, dried shrimps, Jinhua ham, salted fish, dried shallot and garlic is 13-15: 2-3: 3-4: 30-40: 30-40.
3. The method for preparing spicy scallop appetizer sauce according to claim 1, wherein the preparation method of the minced scallop is as follows: rinsing the dried scallop, removing the mouth of the scallop, soaking the scallop in water again to remove silt and fishy smell, and shredding to obtain the shredded scallop.
4. The method for preparing the spicy scallop appetizer sauce according to claim 3, wherein the method for removing fishy smell is as follows: adding ginger slices, onion sections and cooking wine into the soaked dried scallop, steaming for 2 hours in water, and cooling to normal temperature to remove fishy smell.
5. The preparation method of the spicy scallop appetizer sauce according to claim 4, wherein the mass ratio of the scallops, the ginger slices, the onion sections and the cooking wine is 13: 1: 1: 2.
6. the method for preparing spicy dried scallop appetizer sauce according to claim 1, wherein the dried seafood is prepared by the following steps: cleaning raw material dried shrimps, controlling water and airing.
7. The method for preparing the spicy dried scallop appetizer sauce according to claim 1, wherein the method for preparing the ham granules comprises the following steps: washing Jinhua ham, removing the outer layer to remove the oxidized part, steaming, and cutting into 5 mm square granules to obtain the ham granules.
8. The preparation method of the spicy scallop appetizer sauce according to claim 1, wherein the preparation method of the salted fish granules is as follows: removing bones from the salted fish, taking out the salted fish, and cutting the salted fish into small granules of 5 mm square to obtain the salted fish granules.
9. The method for preparing the spicy dried scallop appetizer sauce according to claim 1, wherein the method for preparing the dried chopped green onions comprises the following steps: removing coat from dried herba Alii Fistulosi, cleaning, and mincing to obtain the final product.
10. The method for preparing the spicy dried scallop appetizer sauce according to claim 1, wherein the method for preparing the minced garlic comprises the following steps: cleaning and mashing garlic to obtain the minced garlic.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110531228.3A CN113412927A (en) | 2021-05-17 | 2021-05-17 | Preparation method of spicy dried scallop table sauce |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110531228.3A CN113412927A (en) | 2021-05-17 | 2021-05-17 | Preparation method of spicy dried scallop table sauce |
Publications (1)
Publication Number | Publication Date |
---|---|
CN113412927A true CN113412927A (en) | 2021-09-21 |
Family
ID=77712346
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202110531228.3A Pending CN113412927A (en) | 2021-05-17 | 2021-05-17 | Preparation method of spicy dried scallop table sauce |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN113412927A (en) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103385451A (en) * | 2013-06-26 | 2013-11-13 | 陈键 | Nutritious and delicious seafood sauce and production method thereof |
CN103431362A (en) * | 2013-09-04 | 2013-12-11 | 王福球 | Spicy dried scallop sauce and making method thereof |
CN104187575A (en) * | 2014-07-22 | 2014-12-10 | 东莞万好食品有限公司 | XO sauce and preparing method thereof |
-
2021
- 2021-05-17 CN CN202110531228.3A patent/CN113412927A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103385451A (en) * | 2013-06-26 | 2013-11-13 | 陈键 | Nutritious and delicious seafood sauce and production method thereof |
CN103431362A (en) * | 2013-09-04 | 2013-12-11 | 王福球 | Spicy dried scallop sauce and making method thereof |
CN104187575A (en) * | 2014-07-22 | 2014-12-10 | 东莞万好食品有限公司 | XO sauce and preparing method thereof |
Non-Patent Citations (1)
Title |
---|
赵永义: "浅论XO酱的制作与使用", 《中国食物与营养》 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101536749B (en) | Production method of canned salted porridge | |
CN102669741B (en) | Instant hand-ripped fish and preparation method of instant hand-ripped fish | |
CN101396043A (en) | Production method of instant black fungus | |
CN101564175A (en) | Glutinous rice pig-blood sausage and production method thereof | |
CN103393061B (en) | Fishy smell removing process for conditioned duck meat | |
CN109170623A (en) | A kind of instant bagged Benben chicken and preparation method thereof | |
KR100415765B1 (en) | A chicken processed foodstuffs containing the powder of mulberry leaves | |
KR101788627B1 (en) | Fabrication of rice fish paste using nephrops thomsoni | |
CN105104938A (en) | Ball and preparation method thereof | |
CN1454520A (en) | Fish with sour-soup and its making process | |
JP5732092B2 (en) | Manufacturing method of kimchi sauce | |
CN113412927A (en) | Preparation method of spicy dried scallop table sauce | |
KR101126681B1 (en) | Tofu ssamjang for rice and meat wrapped in leaves | |
KR101604115B1 (en) | Manufacturing Method of Bean Curd Korean Sausage Containing Rice Bran | |
KR100357445B1 (en) | Cooking method of packaging instant chicken soup | |
KR100635258B1 (en) | method for making a Haekye-tang using a Water pepper | |
CN112167608A (en) | Mashed garlic sauce, production process of mashed garlic sauce and production process of mashed garlic shrimps | |
RU2348284C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
KR100515814B1 (en) | A Manufacturing Process and Marine Products Bun Stuffing | |
KR102392877B1 (en) | How to make seafood chicken | |
KR102319446B1 (en) | Squid Sundae, and Method for Manufacturing the Same | |
KR100935370B1 (en) | Cooking method of kelp ingredient for kelp rice the kelp ingredient, and boiled rice adding the kelp ingredient | |
RU2356331C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
KR100763932B1 (en) | Method for producing made from skate | |
RU2345626C1 (en) | Method for manufacturing of canned "ukrainian minced fish" |
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: 20210921 |
|
RJ01 | Rejection of invention patent application after publication |