Halal spicy shrimp seasoning and preparing method thereof

A technology of spicy shrimp and seasoning, which can be applied to bacteria used in food preparation, ultra-high pressure food processing, food ultrasonic treatment, etc., and can solve problems such as adverse human health.

Inactive Publication Date: 2017-01-04
宁夏红山河食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the above-mentioned flavoring essence, monosodium glutamate and other flavoring and freshening agents are used too much, and the production of spicy shrimp is inseparable from the

Method used

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  • Halal spicy shrimp seasoning and preparing method thereof
  • Halal spicy shrimp seasoning and preparing method thereof
  • Halal spicy shrimp seasoning and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0107] A halal spicy shrimp seasoning is made from the following raw materials in parts by weight:

[0108] 72 parts of vegetable oil, 9 parts of bean paste, 1 part of tempeh, 4.6 parts of pepper, 2.15 parts of garlic and onion fermentation liquid, 2.6 parts of ginger, 2 parts of sugar, 4 parts of special salt, 2 parts of soy sauce, 3 parts of fermented grain pulp, 1.5 parts of spices , 2 parts of compound plant powder, 1 part of edible fungus enzymatic hydrolysis powder, 1.6 parts of fermented chili sauce, 2 parts of Pleurotus eryngii powder;

[0109] The spice is composed of raw materials in the following mass ratio: pepper: pepper: star anise = 3:10:2;

[0110] The preparation method of said edible fungus enzymatic hydrolysis powder comprises the following steps:

[0111] Evenly mix the fruiting bodies of Pleurotus eryngii, crab-flavored mushrooms, and shiitake mushrooms in a mass ratio of 2:1:3, pulverize to fine particles, add citric acid aqueous solution 7 times the amo...

Embodiment 2

[0161] A halal spicy shrimp seasoning is made from the following raw materials in parts by weight:

[0162] 50 parts of vegetable oil, 15 parts of bean paste, 2 parts of tempeh, 2 parts of pepper, 2 parts of garlic and onion fermentation liquid, 1 part of ginger, 1 part of sugar, 2 parts of special salt, 3 parts of soy sauce, 5 parts of fermented grain pulp, 0.2 parts of spices, 3 parts of compound plant powder, 1 part of edible fungus enzymatic hydrolysis powder, 1 part of fermented chili sauce, 2 parts of Pleurotus eryngii powder;

[0163] The spice is preferably composed of raw materials in the following mass ratio: pepper: pepper: star anise = 3:15:3;

[0164] The preparation method of said edible fungus enzymatic hydrolysis powder comprises the following steps:

[0165] Mix the fruiting body of Pleurotus eryngii, the fruiting body of crab-flavored mushroom, and the fruiting body of shiitake mushroom according to the mass ratio of 2:1:3, grind to fine particles, add citri...

Embodiment 3

[0209] A halal spicy shrimp seasoning is made from the following raw materials in parts by weight:

[0210] 100 parts of vegetable oil, 15 parts of bean paste, 2 parts of tempeh, 6 parts of pepper, 8 parts of garlic and onion fermentation liquid, 6 parts of ginger, 6 parts of sugar, 6 parts of special salt, 3 parts of soy sauce, 1 part of fermented grain pulp, 3 parts of spices , 3 parts of compound plant powder, 0.5 parts of edible fungus enzymatic hydrolysis powder, 10 parts of fermented chili sauce, 2 parts of Pleurotus eryngii powder;

[0211] The spice is preferably composed of raw materials in the following mass ratio: pepper: pepper: star anise = 5:10:3;

[0212] The preparation method of said edible fungus enzymatic hydrolysis powder comprises the following steps:

[0213] Mix the fruiting body of Pleurotus eryngii, the fruiting body of crab-flavored mushroom, and the fruiting body of shiitake mushroom according to the mass ratio of 2:1:3, grind to fine particles, add...

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Abstract

The invention relates to a halal spicy shrimp seasoning, relates to a preparing method of the halal spicy shrimp seasoning, and belongs to the technical field of food processing. The halal spicy shrimp seasoning is prepared from, by weight, 50-100 parts of plant oil, 5-15 parts of thick broad-bean sauce, 1-2 parts of fermented blank beans, 2-16 parts of peppers, 2-8 parts of garlic-and-onion fermentation liquid, 1-6 parts of fresh ginger, 1-6 parts of sugar, 2-6 parts of special salt, 1-3 parts of soybean sauce, 1-5 parts of fermented grain pulp, 0.2-3 parts of spice, 1-3 parts of composite plant powder, 0.5-1 part of edible mushroom enzymolysis powder, 1-10 parts of fermented chilli sauce and 1-2 parts of pleurotus eryngii powder. Multiple kinds of coarse food grain are added into the seasoning; meanwhile, mint, green tea, coix seeds and hawthorns are added, and the quite good effects of clearing heat, reducing internal heat, accelerating gastrointestinal motility, nourishing yin for moistening dryness and the like are achieved; particularly, the collected lactobacillus plantarum CGMCC No.11763 is used for fermentation, and the effect is quite good.

Description

technical field [0001] The invention relates to a seasoning, in particular to a halal spicy shrimp seasoning and a preparation method of the seasoning, which belongs to the technical field of food processing. Background technique [0002] Shrimp is mainly divided into freshwater shrimp and seawater shrimp. Common green shrimp, river shrimp, grass shrimp, crayfish, etc. are all freshwater shrimp; Shrimp meat is fat, tender and delicious, and has no bones or thorns. It is suitable for all ages and is very popular. Shrimp is extremely rich in nutrition, and its protein content is several to dozens of times that of fish, eggs, and milk; it is also rich in potassium, iodine, magnesium, phosphorus and other minerals, vitamin A, aminophylline and other ingredients, and its meat quality is comparable to that of fish It is also soft and easy to digest, which is very beneficial to health; it is also an excellent food for people who are weak and need to be recuperated after illness. ...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L33/10
CPCA23V2002/00A23V2400/169A23V2200/32A23V2200/30A23V2200/324A23V2300/48A23V2200/14A23V2300/46
Inventor 杨正苍王占河刘登富张瑞华
Owner 宁夏红山河食品股份有限公司
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