Cuttlefish seasoning marinade and preparation method thereof

A production method and technology for cuttlefish, which are applied in the functions of food ingredients, food ingredients containing oil, food ingredients containing natural extracts, etc., can solve the problems of complex production methods, lack of nutritional value, and single soup ingredients, and achieve good physical therapy. Health effects, rich nutritional value, easy-to-master effects

Inactive Publication Date: 2017-01-04
胡平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The rice noodles themselves are bland and tasteless. The key lies in the soup used for seasoning, which is the marinade. The taste of the marinade is not only related to the recipe, but also the method of making it. The recipe has been improved, and there are some differences in the stewed marinade. The soup ingredients are single, and basically they are simply made of bone broth with a very low concentration and some seasonings and cooking oil. Most stores The added seasonings and edible oils are of different grades, the taste is not good, the nutritional content is low, and the nutritional value is lacking
Some stores blindly add spices to increase the taste, and consumers will feel dry mouth and easy to get angry after eating.
Even some unscrupulous merchants use waste oil to make seasoning for rice noodles. The quality of waste oil is extremely poor and unhygienic. It is a non-edible oil with a peroxide value, acid value, and moisture that seriously exceed the standard. mucous membranes, causing food poisoning, seriously affecting health
[0003] With the improvement of living standards, people's requirements for daily food are constantly increasing. While paying attention to nutritional balance, they also pursue the unique flavor of food. At present, there are few varieties of seasoning marinade for rice noodles on the market, and the nutritional value has certain limitations. , also lacks unique flavor, and the production method is relatively complicated, it is difficult to meet the growing consumer market demand and people's increasingly updated modern health concept

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A cuttlefish seasoning marinade is made from the following raw materials in parts by weight: 100 parts of fresh cuttlefish meat, 5 parts of vegetable oil, 1 part of red ginger, 1 part of garlic kernels, 1 part of celery, 2 parts of ivory pepper, 5 parts of fruit wine, 80 parts of clear soup, 3 parts of light soy sauce, 5 parts of refined salt, 2 parts of rock sugar, 1 part of monosodium glutamate, appropriate amount of water, and 8 parts of seasoning; the seasoning includes the following raw materials in parts by weight: 0.1 part of fennel, sand 1 part of Ren, 1 part of Angelica dahurica, 0.1 part of Zanthoxylum bungeanum, 1 part of mango, 0.2 part of red date, 0.2 part of chicken bone fragrance, 0.5 part of Atractylodes macrocephala, 0.2 part of ginseng, 0.02 part of astragalus;

[0020] The preparation method of described cuttlefish seasoning marinade, comprises the following steps:

[0021] (1) Select fresh squid meat, wash it, put it in water and scald it until it i...

Embodiment 2

[0027] A cuttlefish seasoning marinade is made from the following raw materials in parts by weight: 150 parts of fresh cuttlefish meat, 10 parts of vegetable oil, 3 parts of red ginger, 3 parts of garlic kernels, 3 parts of celery, 5 parts of ivory pepper, 10 parts of fruit wine, 200 parts of clear soup, 6 parts of light soy sauce, 7 parts of refined salt, 6 parts of rock sugar, 2 parts of monosodium glutamate, appropriate amount of water, and 15 parts of seasoning; the seasoning includes the following raw materials in parts by weight: 0.3 parts of cumin, fennel 2 parts of Jen, 2 parts of Angelica dahurica, 0.3 parts of Zanthoxylum bungeanum, 2 parts of mango, 0.4 parts of red dates, 0.4 parts of chicken bone fragrance, 1 part of Atractylodes macrocephala, 0.4 parts of ginseng, and 0.04 parts of astragalus;

[0028] The preparation method of described cuttlefish seasoning marinade, comprises the following steps:

[0029] (1) Select fresh squid meat, wash it, put it in water an...

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PUM

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Abstract

The invention discloses cuttlefish seasoning marinade and a preparation method thereof. The cuttlefish seasoning marinade is prepared from the following raw materials of fresh cuttlefish meat, vegetable oil, red ginger, garlic, celery, Ivory chili, fruit wine, clear soup, soy sauce, table salt, rock candy, monosidum glutamate, a proper amount of water and seasoning materials. The used preparation method comprises the following steps of (1) preparing cuttlefish meat paste for use; (2) preparing a seasoning bag for use; (3) preparing soup materials for use; (4) putting the seasoning bag into the soup; performing filtering after the heating; obtaining seasoning liquid for use; (5) putting the cuttlefish meat paste into the seasoning liquid; putting the monosidum glutamate; performing slow brewing by gentle fire after the boiling; performing natural cooling to obtain the cuttlefish seasoning marinade. The prepared cuttlefish seasoning marinade has the advantages that the fragrance is intense; the taste is fragrant and intense; the mouthfeel is unique; the nutrition value is high; good physiotherapy and health care effects are achieved; the process is simple; the technology can be easily mastered; the production efficiency is greatly improved; the cuttlefish seasoning marinade and the preparation method are suitable for popularization and application.

Description

technical field [0001] The invention relates to an edible marinade and a preparation method thereof, in particular to a cuttlefish seasoning marinade and a preparation method thereof. Background technique [0002] Rice noodles are one of the most common traditional foods in southern my country. People often use this as breakfast. It is made by first soaking the rice, grinding it into a slurry and filtering it dry, putting it into a dough ball and boiling it, and then pressing out the rice noodles, and then Formed into a ball in water. The rice noodles themselves are bland and tasteless. The key lies in the soup used for seasoning, which is the marinade. The taste of the marinade is not only related to the recipe, but also the method of making it. The recipe has been improved, and there are some differences in the stewed marinade. The soup ingredients are single, and basically they are simply made of bone broth with a very low concentration and some seasonings and cooking oil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L33/105A23L33/10
CPCA23V2002/00A23V2200/30A23V2250/21A23V2250/212A23V2250/18
Inventor 胡平
Owner 胡平
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