CN1703979A - Hot spicy formula of shrimp and its production method - Google Patents
Hot spicy formula of shrimp and its production method Download PDFInfo
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- CN1703979A CN1703979A CNA2004100426640A CN200410042664A CN1703979A CN 1703979 A CN1703979 A CN 1703979A CN A2004100426640 A CNA2004100426640 A CN A2004100426640A CN 200410042664 A CN200410042664 A CN 200410042664A CN 1703979 A CN1703979 A CN 1703979A
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Abstract
The invention relates to a hot spicy formula of shrimp and its production method which comprises, (1) charging rapeseed oil 1500g and salad oil 1000g into a container, heating to 180 deg. C, heating dried orange peel 100g, geranium 50g, vanilla 50g, Chinese anise 50g in hot oil for 13 minutes, removing raw material in the oil, (2) grinding dried orange peel 25g, geranium 6g, cassia bark 60g, Chinese anise 6g into powder, (3) mixing various sauces, decocting for 18 minutes in 120 deg. C clean chilli oil, (4) charging Chinese medicinal herbs, decocting 3 minutes at 120 deg. C, (5) bottling, cooling down the sauce to 0 deg. C, finally sealing the product.
Description
Technical field
The present invention relates to a kind of manufacture method of seasoned food, be meant a kind of hot spicy formula of shrimp and preparation method especially.
Background technology
At present, the bright peppery or fragrant peppery taste of utilization was cooked before 2000 dish and is just occurred in Chinese food, but never occurred utilizing certain specific sauce to carry out qualitative on distinguishing the flavor of not to vegetable.Weak point is in the vegetable of the bright peppery or fragrant pungent type of the cooking, spice type dish in different poses and with different expressions, that be not quite similar to have occurred at present on catering trade.
Summary of the invention
The objective of the invention is to avoid above-mentioned weak point of the prior art and a kind of bright pungent type hot spicy formula of shrimp and preparation method abundant more and unified, that be convenient to make of making be provided.
Purpose of the present invention can reach by following measure:
A kind of hot spicy formula of shrimp and preparation method, its step is as follows:
One makes the chilli oil material
Rapeseed oil 1500 gram and salad oil 1000 restrained to insert be heated to 180 ℃ in the container,
With dried orange peel 100 grams, spiceleaf 50 grams, lemon-grass 50 grams, anistree 50 grams, shallot 250 grams, fresh ginger 200 grams, chive 500 grams, and new numerous board Sichuan pickling pepper 1000 grams, Sichuan Dong Po broad bean chili sauce 500 grams, put into above 180 ℃ deep fat and boiled 13 minutes, remove in the oil raw material need not, become clean chilli oil;
Two grind Chinese herbal medicine
With dried orange peel 25 grams, fragrant skin 6 grams, cassia bark 6 grams, anistree 6 grams, fennel seeds 25 grams, tsaoko 6 grams, fragrant fruit 12 grams, white bandit's 6 grams, kaempferia galamga 12 grams, beans bandit 6 grams, Radix Angelicae Sinensis 12 grams, Radix Codonopsis 12 grams, cumin 12 grams, cloves 4 grams amount to 150 grams, and above raw material grinds to form powder, is a bag;
Add sauce in the three clean chilli oil
In above clean chilli oil, add following sauce:
Fragrant thick chilli sauce 4080 grams, barbeque sauce 1890 grams, osmanthus marquis's sauce 1440 grams, hoisin sauce 720 grams, oyster sauce 500 grams, U.S. happy fragrant thick chilli sauce 990 grams, A Xiang mother-in-law's hoisin sauce 2880 grams close 25 jin, insert in above 120 ℃ of clean chilli oil to boil 18 minutes again, mix ripe;
Four add Chinese herbal medicine again
Add Chinese herbal medicine one bag again, mix, 120 ℃ boiled 3 minutes;
Five bottlings
The sauce that makes is positioned over aseptic storage site, is cooled to 0 ℃, in the aseptic bottle of packing into, and capping.
The present invention has following advantage compared to existing technology: the fresh chilli sauce of this programme made, its taste have bright aromatic thick, peppery and not hot-tempered, fiber crops and cruel, the gentle characteristics of closing of taste are subjected to liking of consumers in general deeply.
The specific embodiment
The step of hot spicy formula of shrimp and preparation method is as follows:
One makes the chilli oil material
Rapeseed oil 1500 gram and salad oil 1000 restrained to insert be heated to 180 ℃ in the container;
With dried orange peel 100 grams, spiceleaf 50 grams, lemon-grass 50 grams, anistree 50 grams, shallot 250 grams, fresh ginger 200 grams, chive 500 grams, and new numerous board Sichuan pickling pepper 1000 grams (factory site is No. 144, numerous clear road, the new numerous town of Chengdu Wai Bei), Sichuan Dong Po broad bean chili sauce 500 grams (east, river, Fushun County, Sichuan condiment processing factory), put into above 180 ℃ deep fat and boiled 13 minutes, remove in the oil raw material need not, it is standby to become clean chilli oil;
Two grind Chinese herbal medicine
With dried orange peel 25 grams, fragrant skin 6 grams, cassia bark 6 grams, anistree 6 grams, fennel seeds 25 grams, tsaoko 6 grams, fragrant fruit 12 grams, white bandit's 6 grams, kaempferia galamga 12 grams, beans bandit 6 grams, Radix Angelicae Sinensis 12 grams, Radix Codonopsis 12 grams, cumin 12 grams, cloves 4 grams amount to 150 grams, and above raw material grinds to form powder, is a bag;
Add sauce in the three clean chilli oil
In above clean chilli oil, add following sauce:
Li Jin remembers fragrant thick chilli sauce 4080 grams (Guangzhou Food Co., Ltd product),
Li Jin note barbeque sauce 1890 grams (Guangzhou Food Co., Ltd product),
Li Jin note osmanthus marquis's sauce 1440 grams (Guangzhou Food Co., Ltd product),
Li Jin note hoisin sauce 720 grams (Guangzhou Food Co., Ltd product),
Li Jin note oyster sauce 500 grams (Guangzhou Food Co., Ltd product),
U.S. happy fragrant thick chilli sauce 990 grams (Fushun County Mei Le Food Co., Ltd of group is transported in Sichuan),
A Xiang mother-in-law's hoisin sauce 2880 grams (Xi'an sun Co., Ltd),
Amount to 12500 grams and close 25 jin,
Insert again in above 120 ℃ of clean chilli oil and boiled the mixing maturation 18 minutes;
Four add Chinese herbal medicine again
Add sauce (amounting to 12500 grams) in the clean chilli oil and add Chinese herbal medicine one bag (150 gram) again, mix, under 120 ℃, boiled 3 minutes;
Five bottlings
The sauce that makes is positioned over aseptic storage site, is cooled to 0 ℃, in the aseptic bottle of packing into, after the sealing, is finished product.
Claims (1)
1, a kind of hot spicy formula of shrimp and preparation method is characterized in that, its step is as follows:
One makes the chilli oil material
Rapeseed oil 1500 gram and salad oil 1000 restrained to insert be heated to 180 ℃ in the container,
With dried orange peel 100 grams, spiceleaf 50 grams, lemon-grass 50 grams, anistree 50 grams, shallot 250 grams, fresh ginger 200 grams, chive 500 grams, and new numerous board Sichuan pickling pepper 1000 grams, Sichuan Dong Po broad bean chili sauce 500 grams, put into above 180 ℃ deep fat and boiled 13 minutes, remove in the oil raw material need not, become clean chilli oil;
Two grind Chinese herbal medicine
With dried orange peel 25 grams, fragrant skin 6 grams, cassia bark 6 grams, anistree 6 grams, fennel seeds 25 grams, tsaoko 6 grams, fragrant fruit 12 grams, white bandit's 6 grams, kaempferia galamga 12 grams, beans bandit 6 grams, Radix Angelicae Sinensis 12 grams, Radix Codonopsis 12 grams, cumin 12 grams, cloves 4 grams amount to 150 grams, and above raw material grinds to form powder, is a bag;
Add sauce in the three clean chilli oil
In above clean chilli oil, add following sauce:
Fragrant thick chilli sauce 4080 grams, barbeque sauce 1890 grams, osmanthus marquis's sauce 1440 grams, hoisin sauce 720 grams, oyster sauce 500 grams, U.S. happy fragrant thick chilli sauce 990 grams, A Xiang mother-in-law's hoisin sauce 2880 grams close 25 jin, insert in above 120 ℃ of clean chilli oil to boil 18 minutes again, mix ripe;
Four add Chinese herbal medicine again
Add Chinese herbal medicine one bag again, mix, 120 ℃ boiled 3 minutes;
Five bottlings
The sauce that makes is positioned over aseptic storage site, is cooled to 0 ℃, in the aseptic bottle of packing into, and capping.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100426640A CN1703979A (en) | 2004-05-31 | 2004-05-31 | Hot spicy formula of shrimp and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100426640A CN1703979A (en) | 2004-05-31 | 2004-05-31 | Hot spicy formula of shrimp and its production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1703979A true CN1703979A (en) | 2005-12-07 |
Family
ID=35575632
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100426640A Pending CN1703979A (en) | 2004-05-31 | 2004-05-31 | Hot spicy formula of shrimp and its production method |
Country Status (1)
| Country | Link |
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| CN (1) | CN1703979A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101053393B (en) * | 2007-05-15 | 2010-08-25 | 江苏宝龙集团有限公司 | Soup materials for making of soaked flavor freshwater lobster |
| CN104012938A (en) * | 2014-05-29 | 2014-09-03 | 邰金玉 | Seafood flavor sauce and preparation method thereof |
| CN105053935A (en) * | 2015-08-14 | 2015-11-18 | 北京味食源食品科技有限责任公司 | Yellow braised chicken seasoning and preparation method thereof |
| CN116210882A (en) * | 2023-02-27 | 2023-06-06 | 江苏恒顺醋业股份有限公司 | Seafood flavor sauce and preparation method thereof |
-
2004
- 2004-05-31 CN CNA2004100426640A patent/CN1703979A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101053393B (en) * | 2007-05-15 | 2010-08-25 | 江苏宝龙集团有限公司 | Soup materials for making of soaked flavor freshwater lobster |
| CN104012938A (en) * | 2014-05-29 | 2014-09-03 | 邰金玉 | Seafood flavor sauce and preparation method thereof |
| CN104012938B (en) * | 2014-05-29 | 2016-06-01 | 邰金玉 | A kind of seafood barbecue sauce and its preparation method |
| CN105053935A (en) * | 2015-08-14 | 2015-11-18 | 北京味食源食品科技有限责任公司 | Yellow braised chicken seasoning and preparation method thereof |
| CN116210882A (en) * | 2023-02-27 | 2023-06-06 | 江苏恒顺醋业股份有限公司 | Seafood flavor sauce and preparation method thereof |
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