A kind of preparation method of sea hare with sauce

A sea hare and rabbit technology is applied in the field of preparation of sauce sea hare, which can solve the problems of inedible, inconvenient to eat, fishy smell and the like, and achieve the effects of enhancing appetite, attractive color and pure taste

Active Publication Date: 2016-06-29
丹东永明食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is also inconvenient to eat, and because of its fishy smell, many people cannot eat it

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Salt and sugar salting process: first clean the sea hares, then marinate them evenly with the sea hares according to the optimal ratio of 17% salt and 23% sugar, and store them in a clean and hygienic environment at about 10°C for 24-30 hours Finally, according to the specific time of the external climate, the salty and sweet semi-finished sea hare will be finished, and the color will be bright, which can hold the original protein.

[0021] Prepare seasoning: 1) 40 mesh chili noodles 4 kg, 2) 20 mesh chili noodles 9 kg, 3) 10 mesh chili noodles 4 kg, 4) sesame seeds 3 kg, 5) monosodium glutamate 3 kg, 6) fish oil 2.5 kg, 7 ) 35 kg of garlic, 8) 5 kg of minced garlic, 9) 5 kg of ginger, 10) 5 kg of white sugar, 11) 45 kg of syrup, 12) 30 kg of glycine.

[0022] Seasoning: Mix the above ingredients with 100 kg of semi-finished sea hares and infiltrate them evenly. Put the seasoned sea hares into clean plastic bags and coat them with stainless steel buckets. Store them at ...

Embodiment 2

[0023] Embodiment 2 is different from embodiment 1 in that:

[0024] Prepare seasoning: 1) 40 mesh chili powder 4 kg, 2) 20 mesh chili powder 10 kg, 3) chili powder 10 mesh 5 kg, 4) sesame 4 kg, 5) monosodium glutamate 2 kg, 6) fish oil 3 kg, 7 ) 38 kg of garlic, 8) 6 kg of minced garlic, 9) 6 kg of ginger, 10) 2 kg of white sugar, 11) 40 kg of syrup, 12) 40 kg of L-arginine.

Embodiment 3

[0025] Embodiment 3 is different from Embodiment 1 in that:

[0026] Prepare seasonings: 1) 40 mesh chili noodles 4 kg, 2) 20 mesh chili noodles 8 kg, 3) 10 mesh chili noodles 4 kg, 4) sesame seeds 3 kg, 5) monosodium glutamate 3 kg, 6) fish oil 3 kg, 7 ) 35 kg of garlic, 8) 5 kg of minced garlic, 9) 5 kg of ginger, 10) 5 kg of white sugar, 11) 45 kg of syrup.

[0027] Seasoning: Blend the above ingredients with 100 kg of semi-finished products of sea hares and infiltrate them evenly. Put the seasoned sea hares into a clean plastic bag, cover them with a stainless steel bucket, store them in an environment of about 15°C for 2-3 days, and then store them in- Stored in a refrigerator at 10°C, it tastes best after one week.

[0028] Beneficial effects of the present invention:

[0029] The raw sea rabbit of the invention has a smooth taste and rich nutrition. Moderate balance ratio of salt and sugar, to achieve the appropriate water activity, can not only prevent the loss of p...

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PUM

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Abstract

The invention relates to seasoning instant marine products, and particularly relates to a method for preparing sauced sea hare. The method comprises the steps: with 100 kg of sea hare after being pickled by salt and sugar as a standard, adding the following amounts of seasonings: 15-20 kg of a chili powder, 1-5 kg of sesame, 1-5 kg of monosodium glutamate, 1-4 kg of fish oil, 30-40 kg of a garlic juice, 3-8 kg of mashed garlic, 3-8 kg of a fresh ginger juice, 3-8 kg of white sugar, 40-50 kg of malt syrup and 2-5 kg of a green onion juice; and stirring, mixing, and then pickling for 2 to 3 days. The raw material sea hare is satiny in mouthfeel and rich in nutrition. The balance proportion of salt to sugar is moderate, and the appropriate water activity is reached, so not only can the protein composition of the sea hare be prevented from being loss, but also growth and reproduction of various bacteria can be prevented.

Description

Technical field: [0001] The invention relates to seasoning and ready-to-eat seafood, in particular to a preparation method of sea hare with sauce. Background technique [0002] The traditional seafood processing methods all adopt the method of quick freezing and then cooking. The processing technology it adopts is relatively simple, but when eaten, the taste is mainly based on original seafood. It is also inconvenient to eat, and because of its fishy smell, many people cannot eat it. Contents of the invention [0003] Aiming at the above problems, the present invention provides a unique taste, fresh, sweet, fragrant, spicy and nutritious sea hare made with sauce. [0004] For realizing above-mentioned object, the technical scheme that the present invention adopts is [0005] A preparation method of sea hare with sauce, based on 100 kg of sea hare marinated with salt and sugar, wherein the amount of seasoning added is: 15-20 kg of chili powder, 1-5 kg ​​of sesame, 1-5 kg...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/40
CPCA23L17/50
Inventor 李永明
Owner 丹东永明食品有限公司
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