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Spicy shrimp seasoning and production method thereof

A production method and a technology for spicy shrimp are applied in the field of food condiments, which can solve the problems of single taste, inability to guarantee food safety, lack of layering, etc., and achieve the effects of enriching nutrition, improving food safety, and avoiding the use of preservatives.

Active Publication Date: 2013-11-20
四川天味食品集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Existing problems: The current spicy shrimp seasoning is rarely able to achieve the characteristics of spicy and crisp. Consumers are increasingly dissatisfied with the shortcomings of ordinary seasonings in the past, such as single taste and lack of layering. The seasoning they require is not only convenient to eat , but also to be healthy and nutritious, with flavorful flavors, the produced spicy shrimp can show the characteristics of spicy and crisp, rich in taste, and firm meat. In addition, the existing spicy shrimp seasoning uses too much potassium sorbate or sodium benzoate As a preservative, food safety cannot be guaranteed

Method used

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  • Spicy shrimp seasoning and production method thereof
  • Spicy shrimp seasoning and production method thereof
  • Spicy shrimp seasoning and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Embodiment 1, making the spicy shrimp seasoning of the present invention

[0058] 1. Formula (mass percentage)

[0059] 26% rapeseed oil, 18.5% Pixian watercress, 12% dried chili powder, 1.5% tempeh, 1% ginger, 1% pickled ginger, 5.5% garlic, 0.5% pickled pepper, 3.95% compound spices, 1% green pepper powder, 12% edible salt, 3% monosodium glutamate, 0.1% white wine, 3.5% rice wine, 0.05% 5'-taste nucleotide disodium, 0.3% Yeast extract, 0.45% food flavor, 0.5% brewed soy sauce, 0.03% tea polyphenols and 1.5% white sugar.

[0060] Compound spices: 0.3% star anise, 0.1% cumin, 0.05% cardamom, 0.05% bay leaf, 0.3% grass fruit, 1.2% sesame, 0.3% pepper, 0.1% clove, 0.05% coriander However, it can be used after crushing, using a ￠1mm sieve to crush.

[0061] 2. Method

[0062] Equipment: TFSP-50 automatic frying pan; SP140 horizontal automatic packaging machine. Such as figure 2 as shown,

[0063] 101. Heat the rapeseed oil to 170°C, add dried chili powder, Pixian w...

Embodiment 2

[0070] 1. Formula (mass percentage)

[0071] 30% rapeseed oil, 25.5% Pixian watercress, 15% dried chili powder, 2% tempeh, 1.5% ginger, 1.5% pickled ginger, 10% garlic, 2% pickled pepper, 6.7% compound spices, 2.5% green pepper powder, 15% edible salt, 6% monosodium glutamate, 0.4% white wine, 4.5% rice wine, 0.2% 5'-taste nucleotide disodium, 0.4% Yeast extract, 0.8% food flavor, 1.5% brewed soy sauce, 0.05% tea polyphenols and 3% white sugar.

[0072] Compound spices: 0.4% star anise, 0.25% cumin, 0.1% cardamom, 0.15% bay leaf, 0.4% grass fruit, 1.6% sesame, 0.5% pepper, 0.15% clove, 0.15% coriander However, it can be used after crushing, using a ￠1mm sieve to crush.

[0073] 2. Method

[0074] Equipment: TFSP-50 automatic frying pan; SP140 horizontal automatic packaging machine. Such as image 3 as shown,

[0075] 201. Heat rapeseed oil to 180°C, add dried chili powder, Pixian watercress and tempeh and stir-fry at 185°C for 4 minutes;

[0076] 202. Add ginger, pickle...

Embodiment 3

[0082] 1. Formula (mass percentage)

[0083] 28% rapeseed oil, 20% Pixian watercress, 13% dried chili powder, 1.8% tempeh, 1.3% ginger, 1.2% pickled ginger, 8% garlic, 1.3% pickled pepper, 5.5% compound spices, 1.8% green pepper powder, 14% edible salt, 4% monosodium glutamate, 0.3% white wine, 4% rice wine, 0.15% 5'-taste nucleotide disodium, 0.35% Yeast extract, 0.6% food flavor, 1% brewed soy sauce, 0.04% tea polyphenols and 2% white sugar.

[0084] Compound spices: 0.35% star anise, 0.2% cumin, 0.08% cardamom, 0.1% bay leaf, 0.35% grass fruit, 1.4% sesame, 0.4% pepper, 0.12% clove, 0.1% coriander However, it can be used after crushing, using a ￠1mm sieve to crush.

[0085] 2. Method

[0086] Equipment: TFSP-50 automatic frying pan; SP140 horizontal automatic packaging machine. Such as Figure 4 as shown,

[0087] 301. Heat rapeseed oil to 175°C, add dried chili powder, Pixian watercress and tempeh and stir-fry at 180°C for 4 minutes;

[0088] 302. Add diced ginger, ...

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Abstract

The invention discloses a spicy shrimp seasoning and a production method of the spicy shrimp seasoning, wherein the production method comprises the following steps: heating rapeseed oil to 170-180 DEG C, adding dried chili powder, Pixian county bean paste and fermented soya beans and stir-frying for 4min at the temperature of 175-185 DEG C; adding ginger granules, pickled ginger, garlic granules and pickled pepper and stir-frying for 3min at the temperature of 85-95 DEG C; adding composite spices and white granulated sugar and stir-frying for 3min at the temperature of 80-90 DEG C; adding Chinese prickly ash powder and stir-frying for 2min at the temperature of 75-85 DEG C; adding salt and monosodium glutamate and stir-frying for 1min at the temperature of 75-85 DEG C; adding white wine and yellow rice wine, disodium 5'-ribonucleotide, yeast extract, edible essence, fermented soy sauce and tea polyphenol and stir-frying for 1min at the temperature of 65-75 DEG C. The novel spicy shrimp seasoning produced according to the method disclosed by the invention is natural and gentle in fragrance, heavy in spicy flavor, rich in nutrition, with the flavor obviously superior to existing similar products, and well praised by consumers.

Description

technical field [0001] The invention relates to the field of food condiments, in particular to a spicy shrimp seasoning and a preparation method. Background technique [0002] Spicy Shrimp is a famous Sichuan dish with thick juice, strong spicy flavor, firm and crisp meat. The essence of spicy shrimp lies in its meat quality and the blending of a variety of special spices when frying, which makes people have endless aftertaste. Traditional spicy shrimp cooking is simple and has a single taste. Ordinary families generally cannot prepare all the seasonings needed to make spicy shrimp, making them unable to easily enjoy this traditional authentic Sichuan cuisine. The listing of spicy shrimp compound seasoning makes ordinary people Families can also easily enjoy this Sichuan-style delicacy. [0003] Compound seasoning is a new type of seasoning that is produced on an industrial scale by scientifically combining various raw materials with different functions. It has the charact...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
Inventor 邓文李栋钢杜弘坤
Owner 四川天味食品集团股份有限公司
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