Method for producing hot pepper sauce for the quick-fried seafood and scallions

A production method and seafood technology, which is applied in the preparation of alcoholic beverages, food preparation, confectionery, etc., can solve the problems of single taste, difficulty in promotion, and no market launch

Inactive Publication Date: 2007-09-26
吴群澄
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Single taste, no series, difficult ...

Method used

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Examples

Experimental program
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Embodiment Construction

[0011] Seafood that can be used includes fresh or dried shrimp, dried whitebait, fresh and dried clam, fresh hairtail, fresh and dried squid, fresh and dried abalone, fresh and dried sea cucumber, fresh yellow croaker, etc. Clean fresh seafood and remove impurities; soak dried seafood at a temperature of 10-30 degrees Celsius for 1-10 hours. After soaking, wash and remove impurities;

[0012] Cut the soaked and cleaned seafood into shreds or slices with a vegetable cutter. The length of the shreds is 0.5-2.0 cm, the length of the slices is 0.6-2.0 cm, and the width is 0.3-1.0 cm. It is convenient for frying, filling and edible;

[0013] Marinate seafood shreds or slices with seasonings such as salt, sugar, monosodium glutamate, cooking wine, and spices. The total amount of seasonings is 0.5% to 2.5% of the seafood, and the ratios of salt, sugar, monosodium glutamate, cooking wine, and spices are 1: 0.3~0.8: 0.2~0.6: 0.2~0.5: 0.15~0.4, control temperature 0~4℃, time 2~4 hours...

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PUM

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Abstract

The invention relates to a method for producing instant food whose main materials are seafood and pepper, comprising that immerging, washing and removing foreigner of seafood, slicing, adding sugar, salt, flavoring, and cooking wine to pickle, frying via scallion oil, mixing it with fried pepper, adding gourment powder, sugar, salt, toasted garlic and flavoring, packing and disinfecting.

Description

technical field [0001] The invention belongs to a processing method of instant instant food or seasoning. Background technique [0002] Seafood is tender and delicious, and is deeply loved by people. Most of the existing seafood is eaten fresh, because it is easy to deteriorate, and the cost of transportation, storage, and preservation is high; if the seafood is dried, it is inconvenient to process and eat, and the taste is not good. [0003] Some consumers in inland areas find it difficult to accept the fishy smell of seafood, and most of them are addicted to spicy food, so they don't feel good about seafood without spicy taste. [0004] Existing on the market takes chicken, beef, capsicum etc. as raw material and is convenient to eat, and delicious in taste. The processing method of these chili sauces is generally as follows: meat raw materials are cleaned, sliced ​​or shredded, then fried until the meat is dry and hard, then mixed with fried chili flakes, and seasoned w...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/325A23L1/237A23G3/34A23L1/228C12G3/00A23L1/221A23L1/01A23L27/60A23L5/10A23L17/00A23L27/10A23L27/22A23L27/40
Inventor 朱彦平董树冰
Owner 吴群澄
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