CN115251344A - Spicy seafood seasoning and application thereof - Google Patents
Spicy seafood seasoning and application thereof Download PDFInfo
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- CN115251344A CN115251344A CN202210883072.XA CN202210883072A CN115251344A CN 115251344 A CN115251344 A CN 115251344A CN 202210883072 A CN202210883072 A CN 202210883072A CN 115251344 A CN115251344 A CN 115251344A
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- 235000014102 seafood Nutrition 0.000 title claims abstract description 82
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 58
- 239000000843 powder Substances 0.000 claims abstract description 34
- 239000002994 raw material Substances 0.000 claims abstract description 31
- 241000287828 Gallus gallus Species 0.000 claims abstract description 13
- 244000203593 Piper nigrum Species 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 241000237502 Ostreidae Species 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 235000009508 confectionery Nutrition 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 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
- 235000020636 oyster Nutrition 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 7
- 235000014101 wine Nutrition 0.000 claims abstract description 7
- 239000003921 oil Substances 0.000 claims description 48
- 235000019198 oils Nutrition 0.000 claims description 48
- 239000000463 material Substances 0.000 claims description 36
- 238000010438 heat treatment Methods 0.000 claims description 31
- 239000000203 mixture Substances 0.000 claims description 25
- 235000013599 spices Nutrition 0.000 claims description 18
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 14
- 235000008397 ginger Nutrition 0.000 claims description 14
- 241000238557 Decapoda Species 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 8
- 241000234282 Allium Species 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 7
- 244000295724 Allium chinense Species 0.000 claims description 7
- 235000016790 Allium chinense Nutrition 0.000 claims description 7
- 240000002234 Allium sativum Species 0.000 claims description 7
- 235000019737 Animal fat Nutrition 0.000 claims description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 7
- 235000004611 garlic Nutrition 0.000 claims description 7
- 239000008159 sesame oil Substances 0.000 claims description 7
- 235000011803 sesame oil Nutrition 0.000 claims description 7
- 235000012424 soybean oil Nutrition 0.000 claims description 7
- 239000003549 soybean oil Substances 0.000 claims description 7
- 240000008574 Capsicum frutescens Species 0.000 claims description 6
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000008429 bread Nutrition 0.000 claims description 3
- 241000238017 Astacoidea Species 0.000 claims description 2
- 240000007232 Illicium verum Species 0.000 claims description 2
- 235000008227 Illicium verum Nutrition 0.000 claims description 2
- 241000238147 Portunidae Species 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 235000019634 flavors Nutrition 0.000 claims 2
- 238000000034 method Methods 0.000 claims 2
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 230000003796 beauty Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 12
- 240000004760 Pimpinella anisum Species 0.000 description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 description 5
- 239000002304 perfume Substances 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 2
- 230000014461 bone development Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 208000003532 hypothyroidism Diseases 0.000 description 2
- 230000002989 hypothyroidism Effects 0.000 description 2
- 239000011630 iodine Substances 0.000 description 2
- 229910052740 iodine Inorganic materials 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 230000001502 supplementing effect Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 241000238565 lobster Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015170 shellfish 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
-
- 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
- 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)
Abstract
The invention provides a spicy seafood seasoning and application thereof, wherein the spicy seafood seasoning comprises the following raw materials, by weight, 3.2-5 parts of broth powder, 1-3 parts of highly fresh seasoning powder, 4-5 parts of chicken essence seasoning powder, 4-6 parts of chicken essence seasoning, 6-10 parts of clam juice powder, 6-10 parts of bone-boiled broth seasoning, 0.6-1 part of black pepper powder, 30-45 parts of oyster sauce, 40-50 parts of cooking wine, 18-25 parts of monosodium glutamate and 50-80 parts of sweet rice wine. The invention has the beneficial effects that: the seafood applied to the spicy seafood seasoning can remove the fishy smell of the seafood, enrich the taste of the seafood, and ensure that the obtained seafood has bright color, luster and beauty, has rich fragrance and continuous aftertaste of the fresh taste.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a spicy seafood seasoning and application thereof.
Background
Seafood is also called marine food, and contains abundant protein and mineral substances to regulate the ion level of human body. The seafood has the effects of relieving hypothyroidism, supplementing calcium, protecting eyes and promoting bone development. Most of seafood contains rich iodine elements, the iodine elements can prevent hypothyroidism after entering human bodies, and meanwhile, the calcium content of shellfish seafood is high, so that the seafood is good for supplementing calcium and promoting bone development, and the seafood containing fish liver oil can also play a role in protecting eyesight.
The seafood deep processing degree in China is low, the product form is single, the taste of the product is too single, and the further development of the seafood breeding industry is severely restricted.
Disclosure of Invention
The invention aims to provide a spicy seafood seasoning which can remove the fishy smell of seafood and make the seafood have fresh and fragrant mouthfeel and bright color and application thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
the spicy seafood seasoning is prepared from the following raw materials in parts by weight: 3.2-5 parts of broth powder, 1-3 parts of highly fresh seasoning powder, 4-5 parts of chicken essence seasoning powder, 4-6 parts of chicken essence seasoning, 6-10 parts of clam juice powder, 6-10 parts of bone-stewed broth seasoning, 0.6-1 part of black pepper powder, 30-45 parts of oyster sauce, 40-50 parts of cooking wine, 18-25 parts of monosodium glutamate and 50-80 parts of sweet rice wine.
As a preferred embodiment, the spicy seafood seasoning is prepared from the following raw materials in parts by weight: 4.5 parts of broth powder, 2 parts of highly fresh seasoning powder, 4.5 parts of chicken essence seasoning powder, 5 parts of chicken essence seasoning, 8 parts of clam juice powder, 8 parts of bone-stewed broth seasoning, 0.8 part of black pepper powder, 40 parts of oyster sauce, 45 parts of cooking wine, 20 parts of monosodium glutamate and 65 parts of sweet rice wine.
The second aspect of the application provides spicy seafood which comprises, by weight, 150-200 parts of oil, 400-600 parts of seafood, 15-20 parts of spice composition and 20-25 parts of seasoning.
The seasoning is the seasoning of any one of claims 1 to 2.
The spicy seafood as a preferred embodiment comprises the following raw materials, by weight, 180 parts of oil, 500 parts of seafood, 18 parts of spice composition and 22 parts of seasoning.
As a preferred embodiment, the spicy seafood is prepared from the following raw materials in parts by weight: 35-50 parts of animal fat, 50-80 parts of soybean oil, 0.8-1.2 parts of sesame oil, 1.5-2.2 parts of onion, 1-3 parts of garlic, 2-3 parts of ginger and 0.2-0.4 part of hot pepper.
As a preferred embodiment, the spicy seafood is characterized in that the spice composition is composed of the following raw materials in parts by weight: 0.8 to 1.2 parts of ginger, 90 to 100 parts of green Chinese onion, 0.4 to 0.6 part of cassia bark and 0.8 to 1.2 parts of star anise.
As a preferred embodiment, the spicy seafood is at least one of Bogeli crabs, swimming crabs, bread crabs, boston lobsters, prawn and crayfish.
In a third aspect of the application, a preparation method of spicy seafood is provided, which comprises the following steps:
(1) Preparing oil materials: uniformly mixing all raw materials for forming the oil material, heating to 150-170 ℃, and heating for 3-4h under the condition to obtain the oil material;
(2) Heating the oil material obtained in the step (1) to 220-240 ℃, then sequentially adding the seafood, the spice composition and the seasoning, and uniformly mixing and frying to obtain the spicy seafood.
The preparation method of spicy seafood is a preferred embodiment, and comprises adding seafood after the oil is heated to 220-240 deg.C, parching for 4-6min, adding spice composition, and parching for 4-6 min.
The invention has the beneficial effects that: the seafood applied to the spicy seafood seasoning can remove the fishy smell of the seafood, enrich the taste of the seafood, and ensure that the obtained seafood has bright color, luster and beauty, has rich fragrance and continuous aftertaste of the fresh taste.
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 a few embodiments of the invention, and not all embodiments. 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.
Example 1
The spicy seafood seasoning in the embodiment 1 is prepared from the following raw materials in parts by weight: 3.2 parts of broth powder, 1 part of seasoning powder, 4 parts of chicken essence seasoning, 6 parts of clam juice powder, 10 parts of bone-stewing broth seasoning, 0.8 part of black pepper powder, 30 parts of oyster sauce, 40 parts of cooking wine, 18 parts of monosodium glutamate and 50 parts of sweet rice wine.
Example 2
The spicy seafood seasoning in the embodiment 2 comprises the following raw materials in parts by weight: 4.5 parts of broth powder, 2 parts of highly fresh seasoning powder, 4.5 parts of chicken essence seasoning powder, 5 parts of chicken essence seasoning, 8 parts of clam juice powder, 8 parts of bone-stewed broth seasoning, 0.8 part of black pepper powder, 40 parts of oyster sauce, 45 parts of cooking wine, 20 parts of monosodium glutamate and 65 parts of sweet rice wine.
Example 3
A spicy seafood comprises, by weight, 150 parts of oil material, 400 parts of seafood (Bogeli crab, which can be cut into pieces during frying), 15 parts of spice composition, and 20 parts of the seasoning in example 1;
the oil material comprises the following raw materials in parts by weight: 35 parts of animal fat, 50 parts of soybean oil, 0.8 part of sesame oil, 1.5 parts of onion, 1 part of garlic, 2 parts of ginger and 0.2 part of hot pepper;
the perfume composition is composed of the following raw materials in parts by weight: 1.2 parts of ginger, 90 parts of green Chinese onion, 0.4 part of cassia bark and 0.8 part of aniseed;
the preparation method of the spicy seafood in the embodiment 3 comprises the following steps:
(1) Preparing oil materials: uniformly mixing all raw materials for forming the oil material, heating to 150 ℃, and heating for 4 hours under the condition to obtain the oil material;
(2) Heating the oil material obtained in the step (1) to 220 ℃, adding seafood, continuously heating and frying at the temperature for 4min, adding the spice composition, continuously heating and frying for 6min, adding the seasoning, mixing and frying uniformly to obtain the spicy seafood.
Example 4
A spicy seafood comprises (by weight parts) oil 160, seafood (bread crab, which can be cut into pieces during frying) 450, spice composition 16, and flavoring agent 22 of example 1;
the oil material comprises the following raw materials in parts by weight: 38 parts of animal fat, 55 parts of soybean oil, 1.0 part of sesame oil, 1.5 parts of onion, 1 part of garlic, 2 parts of ginger and 0.2 part of hot pepper;
the perfume composition is composed of the following raw materials in parts by weight: 0.8 part of ginger, 90 parts of green Chinese onion, 0.5 part of cassia bark and 0.9 part of aniseed;
the preparation method of the spicy seafood of the embodiment 4 comprises the following steps:
(1) Preparing oil materials: uniformly mixing all raw materials for forming the oil material, heating to 160 ℃, and heating for 3 hours under the condition to obtain the oil material;
(2) Heating the oil material obtained in the step (1) to 220 ℃, adding seafood, continuously heating and frying at the temperature for 5min, adding the spice composition, continuously heating and frying for 4min, adding the seasoning, mixing and frying uniformly to obtain the spicy seafood.
Example 5
A spicy seafood comprises (by weight parts) oil material 150, seafood (Boston lobster, which can be cut into pieces during frying) 500, spice composition 15, and flavoring agent 22 described in example 2;
the oil material comprises the following raw materials in parts by weight: 40 parts of animal fat, 50 parts of soybean oil, 0.8 part of sesame oil, 2.2 parts of onion, 1 part of garlic, 2.5 parts of ginger and 0.3 part of hot pepper;
the perfume composition is composed of the following raw materials in parts by weight: 0.8 weight part of ginger, 95 weight parts of green Chinese onion, 0.4 weight part of cassia bark and 0.8 weight part of aniseed;
the preparation method of the spicy seafood in the embodiment 5 comprises the following steps:
(1) Preparing oil materials: uniformly mixing all raw materials for forming the oil, heating to 155 ℃, and heating for 3.5 hours under the condition to obtain the oil;
(2) Heating the oil material obtained in the step (1) to 230 ℃, adding seafood, continuously heating and frying at the temperature for 5min, adding the spice composition, continuously heating and frying for 5min, adding the seasoning, mixing and frying uniformly to obtain the spicy seafood.
Example 6
A spicy seafood comprises the following raw materials, by weight, 180 parts of oil material, 550 parts of seafood (large prawns), 19 parts of spice composition and 25 parts of seasoning in example 2;
the oil material comprises the following raw materials in parts by weight: 45 parts of animal fat, 70 parts of soybean oil, 1.0 part of sesame oil, 1.8 parts of onion, 2.5 parts of garlic, 2.5 parts of ginger and 0.3 part of hot pepper;
the perfume composition is composed of the following raw materials in parts by weight: 1.1 parts of ginger, 98 parts of green Chinese onion, 0.5 part of cassia bark and 1.1 parts of aniseed;
the preparation method of the spicy seafood of the embodiment 6 comprises the following steps:
(1) Preparing oil materials: uniformly mixing all raw materials for forming the oil material, heating to 165 ℃, and heating for 3.2 hours under the condition to obtain the oil material;
(2) Heating the oil material obtained in the step (1) to 235 ℃, adding the seafood, continuously heating and frying at the temperature for 5min, adding the spice composition, continuously heating and frying for 4min, adding the seasoning, mixing and frying uniformly to obtain the spicy seafood.
Example 7
A spicy seafood comprises the following raw materials, by weight, 200 parts of oil material, 600 parts of seafood, 20 parts of spice composition and 20 parts of seasoning in example 1;
the oil material comprises the following raw materials in parts by weight: 50 parts of animal fat, 55 parts of soybean oil, 0.8 part of sesame oil, 2.2 parts of onion, 3 parts of garlic, 3 parts of ginger and 0.3 part of pepper;
the perfume composition is composed of the following raw materials in parts by weight: 1.2 parts of ginger, 100 parts of green Chinese onion, 0.6 part of cassia bark and 1.2 parts of aniseed;
the preparation method of the spicy seafood of embodiment 7 comprises the following steps:
(1) Preparing oil materials: uniformly mixing all raw materials for forming the oil material, heating to 170 ℃, and heating for 3 hours under the condition to obtain the oil material;
(2) Heating the oil material obtained in the step (1) to 240 ℃, adding the seafood, continuously heating and frying at the temperature for 6min, adding the spice composition, continuously heating and frying for 4min, adding the seasoning, mixing and frying uniformly to obtain the spicy seafood.
The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims (9)
1. The spicy seafood seasoning is characterized by comprising the following raw materials in parts by weight: 3.2-5 parts of broth powder, 1-3 parts of highly fresh seasoning powder, 4-5 parts of chicken essence seasoning powder, 4-6 parts of chicken essence seasoning, 6-10 parts of clam juice powder, 6-10 parts of bone-stewed broth seasoning, 0.6-1 part of black pepper powder, 30-45 parts of oyster sauce, 40-50 parts of cooking wine, 18-25 parts of monosodium glutamate and 50-80 parts of sweet rice wine.
2. The spicy seafood seasoning of claim 1, wherein the seasoning is composed of the following raw materials in parts by weight: 4.5 parts of broth powder, 2 parts of highly fresh seasoning powder, 4.5 parts of chicken essence seasoning powder, 5 parts of chicken essence seasoning, 8 parts of clam juice powder, 8 parts of bone-stewed broth seasoning, 0.8 part of black pepper powder, 40 parts of oyster sauce, 45 parts of cooking wine, 20 parts of monosodium glutamate and 65 parts of sweet rice wine.
3. The spicy seafood is characterized by comprising, by weight, 150-200 parts of oil material, 400-600 parts of seafood, 15-20 parts of spice composition and 20-25 parts of seasoning.
4. The spicy seafood of claim 3, comprising 180 parts of oil, 500 parts of seafood, 18 parts of spice composition and 22 parts of seasoning.
5. The spicy seafood of claim 3, wherein said oil is comprised of the following raw materials in parts by weight: 35-50 parts of animal fat, 50-80 parts of soybean oil, 0.8-1.2 parts of sesame oil, 1.5-2.2 parts of onion, 1-3 parts of garlic, 2-3 parts of ginger and 0.2-0.4 part of hot pepper.
6. The spicy seafood of claim 3, wherein said flavor composition comprises the following raw materials in parts by weight: 0.8 to 1.2 parts of ginger, 90 to 100 parts of green Chinese onion, 0.4 to 0.6 part of cassia bark and 0.8 to 1.2 parts of star anise.
7. The spicy seafood of claim 3, wherein said seafood is at least one of Bogeli crabs, swimming crabs, bread crabs, boston lobsters, prawn, and crayfish.
8. A process for the preparation of spicy seafood as claimed in any of claims 1 to 7, characterised by the steps of:
(1) Preparing oil materials: uniformly mixing all raw materials for forming the oil material, heating to 150-170 ℃, and heating for 3-4h under the condition to obtain the oil material;
(2) Heating the oil material obtained in the step (1) to 220-240 ℃, then sequentially adding the seafood, the spice composition and the seasoning, mixing and frying uniformly to obtain the spicy seafood.
9. The method of producing spicy seafood of claim 8 wherein the seafood is added after the oil has been heated to 220-240 ℃, the oil is further fried for 4-6min at that temperature and then the flavor composition is added, and the oil is further fried for 4-6min and then the flavoring is added.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210883072.XA CN115251344A (en) | 2022-07-26 | 2022-07-26 | Spicy seafood seasoning and application thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210883072.XA CN115251344A (en) | 2022-07-26 | 2022-07-26 | Spicy seafood seasoning and application thereof |
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| CN115251344A true CN115251344A (en) | 2022-11-01 |
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| CN202210883072.XA Pending CN115251344A (en) | 2022-07-26 | 2022-07-26 | Spicy seafood seasoning and application thereof |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102232573A (en) * | 2010-05-06 | 2011-11-09 | 苏州市七欣天餐饮管理连锁有限公司 | Processing method of flavored aquatic product and spice composition |
| CN103181532A (en) * | 2011-12-30 | 2013-07-03 | 安琪酵母股份有限公司 | Soup-stock flavoring and preparation method thereof |
| CN105852017A (en) * | 2016-03-30 | 2016-08-17 | 四川五斗米食品开发有限公司 | Fragrant and hot seasoning and preparation method thereof |
| CN107048316A (en) * | 2017-06-01 | 2017-08-18 | 河南牧业经济学院 | A kind of Dong Jiang fish flavoring and its application |
| CN107095265A (en) * | 2017-05-03 | 2017-08-29 | 安徽珍味奇食品科技股份有限公司 | A kind of seafood chicken essence seasoning and preparation method thereof |
| CN112006258A (en) * | 2020-09-17 | 2020-12-01 | 重庆双鲜食品有限公司 | Special-flavor powder chicken essence seasoning special for hot pot and preparation method thereof |
| CN112220024A (en) * | 2020-10-26 | 2021-01-15 | 李锦记（新会）食品有限公司 | Method for producing high-freshness seasoning base material by using wheat protein powder |
-
2022
- 2022-07-26 CN CN202210883072.XA patent/CN115251344A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102232573A (en) * | 2010-05-06 | 2011-11-09 | 苏州市七欣天餐饮管理连锁有限公司 | Processing method of flavored aquatic product and spice composition |
| CN103181532A (en) * | 2011-12-30 | 2013-07-03 | 安琪酵母股份有限公司 | Soup-stock flavoring and preparation method thereof |
| CN105852017A (en) * | 2016-03-30 | 2016-08-17 | 四川五斗米食品开发有限公司 | Fragrant and hot seasoning and preparation method thereof |
| CN107095265A (en) * | 2017-05-03 | 2017-08-29 | 安徽珍味奇食品科技股份有限公司 | A kind of seafood chicken essence seasoning and preparation method thereof |
| CN107048316A (en) * | 2017-06-01 | 2017-08-18 | 河南牧业经济学院 | A kind of Dong Jiang fish flavoring and its application |
| CN112006258A (en) * | 2020-09-17 | 2020-12-01 | 重庆双鲜食品有限公司 | Special-flavor powder chicken essence seasoning special for hot pot and preparation method thereof |
| CN112220024A (en) * | 2020-10-26 | 2021-01-15 | 李锦记（新会）食品有限公司 | Method for producing high-freshness seasoning base material by using wheat protein powder |
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