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Method for preparing seafood pickling and cooking soup base

A manufacturing method and soup cooking technology, applied in food preparation, application, food science, etc., can solve the problems of poor taste of finished products, low skill, lack of experience, etc., and achieve the effect of easy implementation, simple distribution, and pure taste

Inactive Publication Date: 2013-12-25
YINGKOU XINHAIYANG SEASONING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, some people have insufficient experience or skills in cooking pickled dishes, especially seafood products, and the taste of the finished products is not good.

Method used

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  • Method for preparing seafood pickling and cooking soup base

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Take 800g star anise, 300g pepper, 600g cinnamon, 300g orange peel, 1000g hawthorn, 500g fennel, 500g thyme, 200g meat buckle, 90g iceberg slices, 300g shell, 300g angelica dahurica, 200g red bean buckle, 80g white buckle, 20g clove, Guizhi 100g, endive 100g, wolfberry 1000g, longan 400g, red dates 1000g, kaempferia 750g, fragrant leaves 1000g, fragrant fruit 350g, edible salt 8000g, monosodium glutamate 800g, water 1000kg.

[0013] After screening and removing impurities, the above materials are cleaned by spraying and then soaking. The soaking time is 1 hour. Drain the water with a grate, then dry it in the sun, then put it into the boiling pot, put in 1000kg of water, and soak it in the boiling pot for 4 hours. After removing the trace floating matter, heat and cook. The cooking temperature is 125° C., and the cooking time is 3 hours. Then stop the fire and cool down, and then let it stand for precipitation for 4 hours. Then bag-packed on a vacuum packaging machin...

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Abstract

The invention discloses a method for preparing a seafood pickling and cooking soup base, and relates to a method for preparing finished soup bases for cooking and pickling the food. The soup base is mainly used for cooking and pickling the shellfish seafood. The method comprises the steps as follows: adopting a plurality of dry seasonings and Chinese medicinal herbs such as star anise, Chinese red peppers, cinnamon, hawthorns, slice betel nuts, shells, angelica dahurica and the like as raw materials, adding edible salt and monosodium glutamate, and screening, removing impurities, cleaning and drying and then boiling various materials by a boiling tank; and cooling and precipitating, and then packaging the materials in a bag manner by a vacuum packaging machine. According to the method, the materials can be distributed easily and the implementation is easy. The finished seafood pickling and cooking soup base prepared by the method are dark reddish brown, pure in taste and delicious. The soup base can be used for pickling and cooking the seafood directly and is convenient and quick. The dishes prepared by using the soup base are good in color, aroma and flavor and the taste is authentic and pure, thereby the soup base is applied to the flavors of people in different regions. Meanwhile, because of no existence of any chemical additive, the soup base is an ideal seasoning; and all materials do not contact air from entering the boiling tank to being packaged into the finished products during preparation, so that the shelf life of the soup base can be longer than six months.

Description

technical field [0001] The invention relates to a method for manufacturing a finished soup material for cooking pickled food, which is mainly used for cooking pickled seafood and shellfish. Background technique [0002] At present, when people are cooking or pickling seafood, they all use various seasonings according to their own taste, experience and habits. All kinds of seasonings need to be calculated and put in proportion, which is very troublesome. Because people live in different regions, their tastes are not the same. Even if they live in the same region, they have different tastes in appreciating dishes. In addition, some people have insufficient experience or low skills in cooking pickled dishes, especially seafood products, and the taste of the finished products is not good. Contents of the invention [0003] In view of the above situation, the object of the present invention is to provide a method for manufacturing the finished soup stock for cooking and marin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/226A23L1/221A23L27/20A23L27/10
Inventor 路广
Owner YINGKOU XINHAIYANG SEASONING FOOD
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